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.
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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
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
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
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
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
2 2/3 handfuls of enoki tops
2 tbsp of baby capers
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