Versatile Regal King Salmon makes the perfect partner for a host of global flavours. In this recipe we glaze fresh fillets in miso, soy and serving with lime and togarashi.
Serves: 2
INGREDIENTS
300 grams Regal Marlborough King Salmon fresh fillets
2 tablespoons vegetable oil
Miso dressing
¼ cup white miso
2 tablespoons mirin
2 tablespoons cooking sake
1 tablespoon caster sugar
2 teaspoons soy sauce
1 clove garlic, crushed
To serve
1 tablespoon olive oil
finely grated zest 1 lime
1 tablespoon lime juice
1 spring onion, very finely chopped
Togarashi and lime wedges to serve
METHOD
Miso dressing: Place all the ingredients in a small saucepan and whisk over a low heat until smooth. Cool completely.
Remove the skin from the salmon and cut into large bite-sized pieces. Add half the dressing, turning gently to coat well. Leave for 20 minutes. Reserve the remaining dressing for serving.
To cook: Heat the oil in a large sauté pan over a medium heat.
Add the salmon and cook for 1 minute each side or until cooked to your liking. Take care as it will spit when added to the pan.
To serve: Place the salmon on a serving plate. Whisk the oil and lime juice into the remaining dressing then stir in the zest and spring onion. Spoon over the salmon and sprinkle with togarashi. Serve with the remaining dressing, extra togarashi and lime wedges.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!