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