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Seared Salmon with Quick-Pickled Veg
Rated 5.0 stars by 1 users
Category
fish, mains
Cuisine
British
Author:
Emily Davenport
Servings
2 servings
Prep Time
10 minutes
Calories
537
This sumptuous Seared Salmon with Quick-Pickled Veg is taken from the Dairy Diary 2021.
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.
Nutrition
Calories 537, Fat 38 grams, Saturated Fat 7.1 grams
