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NZ King Salmon Cylinders Vietnamese Style

Cooking time: 240

Cooking method: Raw



  • 85g NZ King salmon, thinly sliced
  • 1 romaine lettuce heart
  • 8 basil leaves
  • 8 coriander leaves
  • 8 mint leaves
  • 4tbsp red onions, thinly sliced
  • 1tsp kosher salt
  • ½tsp black pepper, freshly ground
  • 1tbsp lemon-chilli oil

Tomato-jalapeno consommé

  • 2 cups plum tomatoes, de-seeded
  • 3tbsp shallots, chopped
  • 10 basil leaves
  • 20 coriander leaves
  • 20 tarragon leaves
  • 2tbsp jalapenos, chopped
  • 3tbsp tomato paste
  • 3 cups mineral water
  • 6tbsp mirin
  • 2tbsp rice vinegar
  • 6tbsp extra virgin olive oil
  • kosher salt to taste
  • white pepper to taste

Additional ingredients required for assembly

  • lemon chilli oil
  • 12 celery heart leaves
  • 4tsp micro mint
  • 4tsp dill
  • 4tsp popcorn shoots
  • 4 each pumpernickel sheets, toasted

Cooking instructions


  1. Lay slices of salmon on a plastic-lined baking sheet and top with the leaves of romaine, basil, coriander, mint, red onion, oil and salt and pepper.
  2. Drizzle with lemon chilli oil.
  3. Roll the salmon into very tight cylinders with all the leaves inside.
  4. Chill until ready to serve.

Tomato-jalapeno consommé

  1. Combine all ingredients in a food processor.
  2. Pulse to a thick puree. Season.
  3. Line a strainer with cheese cloth.
  4. Set strainer over a bowl.
  5. Place the puree in the strainer.
  6. Drain in the refrigerator for about two hours undisturbed.
  7. Discard puree.
  8. Reserve consommé.

To serve

  1. Lay three cylinders of salmon on each plate.
  2. Spoon ¼ cup of consommé around each plate.
  3. Drizzle a little lemon-chilli oil over the salmon.
  4. Garnish with leaves of celery heart, micro mint, dill, popcorn shoots and lightly toasted pumpernickel sheets. Serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography