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Hot and Sour Cured Salmon


  • 2 salmon fillets

  • 100ml white balsamic vinegar

  • 100ml water

  • 1 tsp hot and sour paste

  • 2 tsp caster sugar

  • Splash of extra virgin olive oil

  • ¼ cup of mint leaves

  • 1 tbsp Kikkoman Organic Soy Sauce

  • ½ a zucchini

  • ¼ red capsicum


  • 1.

    Combine the vinegar, water, soy sauce, hot and sour paste, olive oil and mint in a saucepan and gently simmer until all the paste has dissolved, then pour into a Lock n Lock flat container.

  • 2.

    Skin the salmon and place into the marinade, then into the fridge.

  • 3.

    If you intend to keep this salmon “raw" and served as a cured dish it needs to be marinated for at least 3 days.

  • 4.

    If you intend to cook it, marinating overnight is fine

  • Cooked version:

  • 1.

    Heat a fry pan to a high heat then sear salmon on each side for 2 minutes (turn only once,) then toss in the zucchini, red capsicum, noodles and sauce. Garnish with chopped spring onion.


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