I have always enjoyed incorporating oriental ingridients into my food and this is something that I came up with as a first course for a Sunday lunch menu around three years ago.
1.Cut the salmon in half along its' length. Place the salmon in a deep dish. In a liquidiser, blend together the remaining ingredients and pour over
The salmon. Cover with cling film and marinate for twenty four hours.
2.After twenty four hours, remove the salmon from the marinade and rinse under cold running water to remove excess salt from the soy sauce.
3.In a liquidiser, blend together the sesame oil, wasabi paste and honey into a thick paste and toss with red cabbage and spring onions. Chill in the fridge for at least an hour.
4.After cleaning the liquidiser place the wasabi paste, lemon juice, soy sauce and sugar into the jug and blend to a smooth paste. Then slowly drizzle in the sesame oil to create a smooth dressing. Pour the dressing into a squeeze bottle and reserve,
5.To Serve: Take each piece of salmon and slice into pieces about a ½ centimetre thick. Divide the cabbage salad between four serving plates and top with four or five slices of salmon. Drizzle over the wasabi dressing and garnish with the lemon, orange, micro coriander and micro pak choy!!
Trending This Week