Japanese Miso Caramel Salmon

Chef Mark

Ingredients:

Recipe brought to you with the help of our friends at Asian Inspirations
Salmon:

  • 200g Fresh Australian salmon, skin on, pin bones removed
  • 50ml Vegetable oil

Miso Glaze:

  • 50g White miso paste
  • 50ml Obento Mirin Seasoning
  • 50g Sugar

Togarashi Crackers:

  • 1 each Flat pita bread
  • 5ml Yeo’s Pure Sesame Oil
  • 20ml Olive oil
  • 5gm Togarashi seasoning
  • Pinch Salt flakes

Sesame Dressing with Yuzu and Wakame:

  • 100ml Kewpie Japanese Dressing Roasted Sesame
  • 50g Dried wakame
  • 50ml Kochi Yuzu juice

Seared Avocado:

  • 1 each Ripe avocado (seared with gas blow torch)

Garnish:

  • 50ml Kewpie Yuzu flavour mayonnaise

Method:

Miso Glaze:

  1. Combine miso paste, mirin and sugar into a stainless-steel based pot. Heat on a medium heat until sugar is dissolved. Set aside to keep warm. Heat a seasoned wok or non-stick pan over high heat.

Togarashi Crackers:

  1. Mix sesame and olive oil together. Split pita bread and drizzle with oil mix, sprinkle with togarashi and sea salt. Bake crackers in a pre-heated oven at 180c for 3-4 minutes until crisp.

Sesame Dressing with Yuzu and Wakame:

  1. Soak wakame in hot water until softened, combine softened wakame with sesame dressing and yuzu juice. Mix well

Salmon:

  1. Slice salmon lengthways to approximately 2-3cm thickness. Heat pan, brush salmon vegetable oil, season with salt and pan fry until golden brown. Remove salmon from pan and add to prepared miso caramel.

Seared Avocado:

  1. Cut avocado into quarters, sear the outside flesh of the avocado with the blow torch until sear and black.

To Serve:

  1. Place a generous amount of sesame dressing in a serving bowl, add salmon and dollops of kewpie wasabi. Garnish with shards of togarashi crackers.

Our friends at Wine Selectors suggest pairing this dish with a Pinot Noir.

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