Seared Salmon with Quick-Pickled Veg
Emily Davenport
2 servings
10 minutes
537
British
fish, mains
This sumptuous Seared Salmon with Quick-Pickled Veg is taken from the Dairy Diary 2021.
Find more recipes like this in the Dairy Dairy recipe collection.
Ingredients
- Rice wine vinegar 4 tbsp
- Sesame oil 3 tbsp
- Mirin 2 tbsp
- Sake or dry sherry 1 tbsp
- Soy sauce 1 tbsp
- Finely grated fresh ginger 1 tbsp
- Garlic 1 clove, grated
- Salmon tail fillets 2, 110g (4oz) each
- Caster sugar 1 tsp
- Fish sauce 1 tsp
- Carrot 1, peeled and julienned
Cucumber ½, cored and julienned
- Radishes 5, trimmed and thinly sliced
Salad leaves 60g (2½oz)
- Avocado 1, peeled, stoned and thinly sliced
- Toasted sesame seeds 1 tbsp
Directions
Whisk 2 tablespoons each of vinegar and sesame oil with mirin, sake or sherry and soy sauce in a shallow, heatproof dish. Add ginger, garlic and salmon, skin-side up. Marinate for 20-30 minutes.
In a large bowl, mix remaining vinegar with sugar and fish sauce. Stir in carrot, cucumber and radishes, and leave to pickle for 20 minutes, stirring occasionally. Preheat grill to hot.
Put salmon dish under hot grill for 5-6 minutes.
Arrange salad and avocado on large plates. Pile pickled vegetables on top, then flake over hot salmon. Drizzle with leftover pickling juice and remaining sesame oil. Garnish with sesame seeds.