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Miso Salmon with Cucumber & Mint Salad

SERVES 4
PREP 25mins plus marinating
COOK 10mins

 

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


asian dressing
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.

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.

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.

 

Gary’s secrets 
 •   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.

 

Seafood Grill with Skordalia & Fennel & Chilli Oil

SERVES 4
PREP 30mins
COOK 25mins

 

2 baby squid
6 large green king prawns, unpeeled
6 scallops with roe, on the half shell
1 tbsp fennel seeds, toasted
1 tsp dried chilli flakes
grated rind of 1 lemon, plus lemon cheeks, to serve
145ml extra virgin olive oil 1/2
small (500g) cauliflower, finely shredded
1/2 potato, peeled, cubed
2 garlic cloves, peeled
2 cups (500ml) milk
450g whole snapper, cleaned, cut into 4 cutlets
2 x 200g ocean trout fillets, halved crossways
100g rocket


1 Remove tentacles from squid by pulling gently from body. Pull intestines out of tube. Cut tentacles from head, just below eyes. Discard head. Pull quill out of tube and discard. Remove skin from tube. Cut in half lengthways. Repeat with remaining squid.

2 Using scissors, cut along bellies of prawns. Place cut side down on plate and flatten with palm of hand. Cut grey veins off scallops. Combine fennel seeds, chilli, rind and 1/2 cup of oil. Spoon half over seafood.

3 Combine cauliflower, potato, garlic and milk in a heavy-based saucepan on medium heat. Season with salt. Bring to a simmer and cook for 15-20 mins, until very tender when pressed. Strain mixture, reserving cooking liquid.

Place cauliflower mixture in a blender and process until smooth and creamy. Add a little reserved cooking liquid if too thick. Place cauliflower skordalia in a serving bowl and drizzle with remaining olive oil.

5 Heat a lightly oiled barbecue or chargrill on high. Cook snapper cutlets and ocean trout for 2-3 mins each side, until golden. Transfer to a large serving platter.

6 Remove scallops from shells and place both on barbecue. Cook scallops for 30 secs, squid for 1 min and prawns for 1-2 mins. Arrange on platter. Drizzle with remaining chilli oil. Serve with rocket, skordalia and lemon.

 

How to stay connected with Gary Mehigan

Enquiries

Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
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