This dish can be made with a whole salmon fillet or salmon wings. Personally, I love the salmon wings, it's one of the best part of the fish, fatty and full of flavours. The dish is a perfect balance of fatty salmon, savoury sweet miso glaze, fruity creamy avocado mousse, nuttiness from the macadamia, freshness from the cucumber and acidity from the pickled radish.
Difficulty: Medium
Time: 15min prep, 30min cooking
Serves: 2
Ingredients
Miso Glazed Salmon
- 2 salmon fillets (or 12 salmon wings)
- 2 tbsp white miso
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp light soya sauce
- 1/4 tsp sesame oil
- micro herbs or dill for garnishing (optional)
Pickled Radish
- 4 radish thinly sliced
- 1/2 cup water
- 1/6 cup rice vinegar
- 2/3 tbsp sugar
- 2/3 tbsp salt
Pressed Cucumber
- 1 small Lebanese cucumber
- salt
Macadamia Puree
- 60g macadamia nuts
- 80ml milk
- 2 tbsp olive oil
- salt
Avocado Mouse
- 1 small avocado
- 1 heaped tbsp good quality mayonnaise
- 3 tsp yuzu dressing*
- 3 tsp yuzu juice*
- salt
* Both can be found in bottles in Japanese grocery stores.
Method
1. Start by marinating the salmon 2 hours before cooking. Combine the white miso, sake, mirin, light soya sauce and sesame oil in a bowl, mix well and coat the fish with the marinade thoroughly and leave it in the fridge until cooking time.
2. Peel the skin of the Lebanese cucumber, cut it into 1.5cm thick even chunks, sprinkle generously with salt, and lay them in a single layer between 2 plates, put a mortar or something heavy on the top to press it down and leave it in the fridge. Pressing the cucumber helps release some of its liquid and intensifies the flavour of the cucumber.
3. Make the pickled radish by adding it to the water, vinegar, salt and sugar in a bowl. Leave it in the fridge until serving time.
4. Half an hour before dinner time, take out the cucumber and dry it thoroughly with paper towel. Cut the firmer edges into small cubes and discard the pulp in the middle. Keep it in a small bowl for plating later.
5. Make the macadamia puree by lightly toast the macadamia in a pot until fragrant, add the milk and take it off the heat before it boils. Blend the mixture into a smooth paste and add more milk if required until it achieves the consistency desired. Finish by mixing in the olive oil and lightly season.
5. Make the yuzu avocado mouse by blending the avocado, mayonnaise yuzu dressing and yuzu juice into a smooth mousse. Lightly season with salt.
6. Heat the grill at 200 degrees, oil your baking tray well and grill the salmon in the middle rack for 10-12 minutes (depending on thickness) until cooked. If you are making the salmon wings, cook for 8 minutes.
7. Serve the salmon hot with the yuzu avocado mousse, macadamia puree, pressed cucumber and pickled radish.
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