Soy, mirin and yuzu-marinated salmon with white radish, apple and cucumber salad

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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

Ingredients

Metric

Imperial

Marinated salmon

Salad

Garnish

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
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
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
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
First published in 2015

Mark Dodson speaks the language of comfort food with Shakespearean fluency, turning perfectly formed elements into down-to-earth (but heavenly) compositions.

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