( MAKES 4 )
Photo by Tam West
Put salmon on the menu and up the omega 3s for winter.
|800 g||Boneless salmon fillets, skin on|
|1 Tbsp||Miso paste|
|1 tsp||Rice wine vinegar|
|½||Lemon, zest and juice|
|4||Bread rolls, lightly toasted to serve spread with a little butter|
|1 sprinkle||Finely chopped spring onion, per hotdog to serve|
|1 sprinkle||Radish, per hotdog to serve|
|1 sprinkle||Toasted sesame seeds, per hotdog to serve|
|1 splash||Kimchi ketchup, per hotdog, see recipe below|
- Slice salmon with the skin on into long thick strips. Combine miso paste, tahini, rice wine vinegar, mirin and the lemon zest and juice. Marinate salmon for an hour or overnight.
- Sear salmon in a hot pan or grill, turning once or twice, until just firm.
- Peel off the skin, place in a hotdog bun (lightly pan-toasted in a little butter), garnish with some finely chopped spring onion, radish and a sprinkle of sesame seeds. Top with a squirt of kimchi ketchup.
To make kimchi ketchup: In the food processor blitz equal amounts of kimchi and tomato sauce, the zest and juice of a lemon and a splash of fish sauce until smooth. Season to taste.
More of Warren's salmon recipes