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320g salmon fillet, extremely fresh

50g black pepper, freshly ground

Handful fresh coriander, chopped

50ml extra virgin olive oil

For the dressing:

125ml lemon juice

250ml rice wine vinegar

180ml soy sauce

70ml mirin

1 lemon, zested 


Banana leaf

Micro greens

Red capsicum

Balsamic reduction

  1. Trim the salmon into a long rectangular shape and roll in the ground black pepper to coat.
  2. Lightly oil then sear on a moderate heat on the BBQ hot plate for around a minute on each side.
  3. Remove from the heat and plunge into iced water for a few minutes.
  4. Remove from the ice water and pat dry, then roll in the chopped coriander, cover, and refrigerate.
  5. 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:

  1. Add all the ingredients to a saucepan and bring to the boil. Remove from the heat and cool.

Recipe by Steve Roberts, Auckland Seafood School