Japanese Miso Caramel Salmon
Chef MarkIngredients:
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:
- 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:
- 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:
- Soak wakame in hot water until softened, combine softened wakame with sesame dressing and yuzu juice. Mix well
Salmon:
- 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:
- Cut avocado into quarters, sear the outside flesh of the avocado with the blow torch until sear and black.
To Serve:
- 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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