https://www.lifestylefood.com.au/recipes/15730/soy-cured-salmon-red-cabbage-wasabi

LifestyleFOOD.com.au

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.

Ingredients

  • For the salmon!!

  • I Side Salmon (approximately 1kg in weight)

  • 500mls Dark Soy Sauce

  • 100g Molasses sugar

  • Juice of three lemons

  • Red cabbage

  • 200g Finely shredded red cabbage

  • 1 Bunch spring onions, finely chopped

  • 50mls Sesame oil

  • 20g Wasabi paste

  • 30g Honey

  • Wasabi Dressing!!

  • 50g Wasabi Paste

  • 100mls Peanut oil

  • Juice of one lemon

  • 5mls Light Soy Sauce

  • 20g Light Muscavado sugar

  • Finishing touches

  • Lemon segments

  • Orange segments

  • Micro coriander

  • Micro Pak choy

Method

  • 1.

    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

  • 2.

    The salmon. Cover with cling film and marinate for twenty four hours.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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,

  • 6.

    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!!

Notes

Altough there is no actual cooking involved wwith this dish, you do have to bear in mind that the salmon has to 'cure' for twenty four hours before serving.

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