Raw Salmon and Watercress Salad
Photography Vanessa Wu.
Serves: 4
INGREDIENTS
400 gram piece of salmon or tuna
Dressing
1⁄4 cup each mirin and soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 tablespoons lime juice
1 tablespoon finely chopped chives
Salad
150 grams soba noodles
2 teaspoons sesame oil
1 tablespoon sesame seeds, toasted
2 cups picked watercress sprigs
1 cup bean sprouts
1 zucchini, cut into small matchsticks
1 tomato, seeded and finely sliced
METHOD
Salmon: Remove the pin bones from the salmon and using a sharp knife, slice thinly. Place in a shallow dish, cover and refrigerate until ready to use.
Dressing: Whisk all the dressing ingredients together. Pour half the dressing over the salmon and turn to coat. Leave for 5 minutes.
Cook the soba noodles in boiling salted water for 2-3 minutes or until cooked. Drain and rinse under cold water. Drain again and toss with the sesame oil to stop them sticking together.
To serve: Remove the salmon from the marinade, letting the excess drip off. Divide between serving plates.
Twist the noodles and place a stack alongside the salmon. Sprinkle with sesame seeds.
Put the watercress, bean sprouts, zucchini and tomato in a bowl and toss with the remaining dressing. Divide between the plates.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.