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Tasmanian Salmon with Soy Alpine Pepper dressing

Recipe submitted by Vic11

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Serves 4

Ingredients

For the tasmanian salmon: 4 whole baby tasmanian salmon, cleaned
1 tablespoon buderim minced ginger
1 bunch of shallots
4 serves (1 punnet) shiitake mushrooms
4 serves snow peas
2 cups bean sprouts
1 teaspoon rainforest rub (*please see notes)
4 tablespoons buderim pickled ginger
lemon myrtle oil
Soy pepper dressing: 100ml low salt soy sauce
80ml mirin
5ml fish sauce
1 tablespoon buderim minced ginger
2 teaspoons alpine pepper (*please see notes)
Pinch fruit spice (*please see notes)

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Method

For the Tasmanian Salmon: Stuff each salmon with the shallots and ginger, preheat oven to 160°C.
Warm a fish pan and rub the salmon with a little oil.
When the pan is hot seal the salmon on both sides.
Place in the oven for eight minutes.
Remove the fish; test for done-ness and brush the top with lemon myrtle oil.
Slice the shiitake mushrooms and de-string the snow peas.
Warm a wok or large pan and stir-fry the three vegetables.
Season with the rainforest rub.
For the Soy Alpine Pepper dressing: Warm the mirin in a small saucepan and squeeze in the juice from the ginger. You need about 5ml of juice all up for flavour. Add the Alpine pepper and Fruit spice and bring to a gentle simmer. Remove from heat; add fish sauce and soy and it’s done.

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Notes & Tips

*Rainforest Rub can be purchased at: http://www.cherikoff.net/shop/index.php?main_page=product_info&cPath=1&products_id=31 *Alpine Pepper can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 *Fruit Spice can purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=8