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