Ingredients
- 320g salmon fillet, extremely fresh
- 50g black pepper, freshly ground
- Handful fresh coriander, chopped
- 50ml extra virgin olive oil
- Ingredients for the dressing:
- 125ml lemon juice
- 250ml rice wine vinegar
- 180ml soy sauce
- 70ml mirin
- 1 lemon, zested
- Garnish Ingredients:
- Banana leaf
- Micro greens
- Red capsicum
- Balsamic reduction
Recipe also works with: Albacore tuna
Method
- Trim the salmon into a long rectangular shape and roll in the ground black pepper to coat.
- Lightly oil then sear on a moderate heat on the BBQ hot plate for around a minute on each side.
- Remove from the heat and plunge into iced water for a few minutes.
- Remove from the ice water and pat dry, then roll in the chopped coriander, cover, and refrigerate.
- To serve, thinly slice the salmon. Place the sliced salmon in the centre of a serving plate on top of a banana leaf, slightly overlapping and drizzle with a little of the citrus dressing. Top with micro leaves, capsicum and drizzle with balsamic reduction.
For the dressing:
- Add all the ingredients to a saucepan and bring to the boil. Remove from the heat and cool.
Species used in this recipe
King salmon Mãori Name: Hāmana
King salmon are members of the Salmonidae family (trout, salmon). They were introduced to New Zealand early in the twentieth century. Two related, non ...
Albacore tuna
Albacore tuna belong to the Scombridae family (mackerels, tunas).