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Seared Salmon with Quick-Pickled Veg

Seared Salmon with Quick-Pickled Veg

This sumptuous Seared Salmon with Quick-Pickled Veg is taken from the Dairy Diary.

Seared Salmon with Quick-Pickled Veg

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

Instructions

1

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.

2

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.

3

Put salmon dish under hot grill for 5-6 minutes.

4

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.

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