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.
Similar Recipes
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...
