PREP 25mins plus marinating
4 x 150g salmon fillets
1 1/2 tbsp mirin
1 tbsp brown rice miso paste
2 cups (160g) beansprouts, washed
1 cup coriander leaves, plus extra to serve
1 cup mint
2 lebanese cucumbers
1 tbsp sesame seeds
1 tbsp black sesame seeds
1 tbsp pickled ginger
2 tbsp olive oil
2 garlic cloves, thinly sliced lime cheeks, to serve
1 eschalot, finely chopped
1 tbsp tamari
1 tbsp rice wine vinegar
1 tbsp olive oil
1 tbsp sesame oil
1/2 tsp sugar
pinch of japanese mustard powder or wasabi powder
Tips: Brown rice miso paste, also labelled as genmai miso paste, is sold at health food stores and selected Asian grocers.
1 Using a long sharp knife, slice skin of salmon. Use fingers to feel for pin bones and use fish tweezers to pull from salmon. Place fish on a tray. Stir to combine mirin and miso paste in a small bowl. Brush marinade over salmon, cover loosely with plastic wrap and chill for 30 mins.
2 Meanwhile, pinch straggly brown ends from beansprouts. Place beansprouts and herbs in a bowl of iced water to keep crisp.
3 Peel alternative strips of skin from cucumber and cut diagonally into thick slices. Combine beansprouts, herbs, cucumber and half of sesame seeds. Add pickled ginger with half of dressing and toss to combine.
4 Heat half of oil in a small frying pan on medium. Add garlic and cook for 30-40 secs, until light golden brown and crisp. Remove with a slotted spoon and drain on paper towl. Set aside.
5 Brush a chargrill with remaining oil and heat on medium. Cook salmon, brushing with marinade, for 6 mins, until cooked. Top with salmon, garlic, remaining seeds and extra coriander. Serve with lime cheeks and remaining dressing.
• I love both ocean trout and salmon. They are similar in colour, texture and flavour, and are packed full of healthy omega-3 fatty acids.
• We are quite used to eating sashimi, and these days eating both salmon and ocean trout pink, or even rare, is no problem for many of us.