Soy, mirin and yuzu-marinated salmon with white radish, apple and cucumber salad
Item 1 of 1
This Japanese salmon recipe from Mark Dodson is enhanced with the fresh, East Asian flavours of yuzu, mirin and coriander seeds. The salmon is briefly dipped into an acidic marinade so is almost raw when served. Complemented by a lightly pickled salad of enoki tops, radishes and mooli, it's an exquisite dish to serve on a summer's day.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Marinated salmon
- 1 side of salmon
- 200ml of soy sauce
- 100ml of yuzu juice
- 100ml of mirin
- 1 lemon, juiced
- 5g of coriander seeds, toasted and crushed
Salad
- 150ml of white wine vinegar
- 150g of caster sugar
- 1 mooli, thinly sliced
- 8 baby radishes, thinly sliced
- 1 Granny Smith apple, skin left on, thinly sliced
- 1 cucumber, thinly sliced
Garnish
- 1 knob of fresh horseradish
- rice noodles, 1 packet, dried
- micro herbs
- Avruga caviar
- 1 handful of enoki tops
- 2 tbsp of baby capers
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
To prepare the salad, add the vinegar and sugar to a pan and bring to the boil. Stir until the sugar is completely dissolved, then remove from the heat
- 150ml of white wine vinegar
- 150g of caster sugar
2
Add the sliced mooli, radish, apple and cucumber and set aside to lightly pickle for 1-2 hours
- 1 mooli, thinly sliced
- 8 baby radishes, thinly sliced
- 1 Granny Smith apple, skin left on, thinly sliced
- 1 cucumber, thinly sliced
3
To prepare the salmon, mix all of the marinade ingredients together in a large container and thinly slice the salmon. 2 minutes before you are ready to serve, submerge the salmon slices in the marinade for a maximum of 2 minutes - any longer and it will begin to cook the fish
- 200ml of soy sauce
- 100ml of yuzu juice
- 100ml of mirin
- 1 lemon, juiced
- 5g of coriander seeds, toasted and crushed
- 1 side of salmon
4
Lightly separate the noodles into clumps and deep-fry in small batches at 180°C until puffed up and crispy - this should take around 20-30 seconds. Remove and drain on absorbent towel
- rice noodles, 1 packet, dried
5
To serve, arrange the salad neatly onto each plate and top with slices of the marinated salmon. Add some crispy noodles on top, grate over some fresh horseradish and finish with the micro herbs, caviar, capers and enokis
- 1 knob of fresh horseradish
- micro herbs
- Avruga caviar
- 1 handful of enoki tops
- 2 tbsp of baby capers
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024