Soy, mirin and yuzu-marinated salmon recipe
Wow friends with this soy, mirin and yuzu-marinated salmon recipe with white radish, apple and cucumber salad from Michelin-starred chef Mark Dodson.
Serves 8
Cooking time: 45 minutes plus pickling time
Ingredients:
Marinated salmon
1 side of Alaska salmon
200ml soy sauce
100ml yuzu juice
100ml mirin
1 lemon, juiced
5g coriander seeds, toasted and crushed
Salad
150ml white wine vinegar
150g caster sugar
1 mooli, thinly sliced
8 baby radishes, thinly sliced
1 Granny Smith apple, skin left on, thinly sliced
1 cucumber, thinly sliced
Garnish
1 knob fresh horseradish
Rice noodles, 1 packet, dried
Micro herbs
Avruga herbs
1 handful enoki tops
2tbsp baby capers
Method
For the salad, place the vinegar and sugar into a pan, bring to the boil. Keep stirring until the sugar is completely dissolved, remove from the heat.
Add in the sliced mooli, radish, apple and cucumber. Set aside to pickle lightly for 1-2 hours.
To prepare the salmon; combine all the marinade ingredients together in a large container. Thinly slice the salmon. When you are 2 minutes away from serving, submerge the salmon into the marinade, if you leave it any longer it will start to ‘cook’ the fish.
Lightly separate the noodles into clumps, deep-fry in small batches at 180°C until they are puffed up and crispy. This will take about 20-30 seconds. Remove them and drain on an absorbent towel.
To serve, arrange the salad neatly on a plate, top with slices of the marinated salmon. Put the crispy noodles on top, grate over some fresh horseradish. Finish with the micro herbs, caviar, capers and enokis.
Recipe courtesy of Great British Chefs. Visit the website for more Alaska Salmon recipes.
Want more? Try this Thai prawn and mango rice salad or this Tenderstam raw Asian coleslaw.
