Ingredients
- SALMON:
- 2 Salmon Fillets, skin on, 250 - 300g each
- Black sesame seeds
- CILANTRO LIME MAYO:
- 1 Small shallot
- 2 Cloves Garlic
- 2 Tbls Sour cream
- 1/2 Cup Kewpie Mayonnaise
- 1 Lime, juice and zest
- 1 Cup cilantro leaves, roughly chopped
- Pinch of salt
- PRAWNS IN CHILI PASTE: (Sambal Udang)
- 250g Raw king prawns, shelled and deveined
- 10g Dried chilis
- 20g Fresh red chilis
- 1 Medium shallot
- 20g Tamarind puree
- 10g Macadamia nuts
- 1/4 Tsp Shrimp paste
- 1/2 Tbls Sugar
- 1 Tsp salt
- Neutral oil for frying
- TO SERVE:
- 1 Medium cucumber
- 1 Avocado
- Thinly sliced chili
- Black sesame seeds
- Fresh cilantro to garnish
Method
- CILANTRO LIME MAYO:
- Combine the shallot, garlic, lime juice and zest, Kewpie mayo, sour cream, cilantro leaves and salt in a food processor or blender and blend until smooth. Pour into a squeeze bottle and refrigerate.
- CRISPY SALMON SKIN CRUMB:
- Remove the skin from the salmon and remove the fat from the skin. Season both sides with a little salt. Heat a tablespoon of neutral oil in a pan over medium high heat and place the skin fat side down in the pan, use your spatula to flatten the skin for even cooking, once it starts to crisp up flip it over and crisp up the other side. Remove from the pan and drain on paper towel, set aside to cool. Once cooled crumble the skin up.
- PRAWNS IN CHILI PASTE: (Sambal Udang)
- Pour hot water over the dried chilis to rehydrate, once they are soft drain the water and add the chilis to a food processor or blender. Add the fresh chilis, shallot, tamarind, shrimp paste, macadamia nuts, sugar and salt and blend until smooth. Add a little water if needed.
- Heat a frying pan with 2 1/2 Tablespoons of neutral oil and add the chili mixture, Fry on medium high heat for 5 minutes stirring so it doesn't catch on the bottom of the pan. Stir in the prawns and cook until just cooked through. Set aside to cool slightly.
- SALMON ROLL:
- Heat the oven grill to 180C
- Trim the salmon fillets so they are approximately 8cm wide, 12cm long and about 7mm thick. Save the off cuts for another dish.
- Using a sushi mat lined with plastic wrap place down a salmon fillet, put a layer of the prawn mixture on top of the salmon and starting from the short end roll it into a fat tube. You may need to chop your prawns up a little to make it into a uniform shape. The two ends of the salmon should overlap just slightly on the bottom of the log.
- Make sure the roll is nice and tight, If there are any gaps fill them with more prawn, if the prawns are poking out you may have too many in there and need to trim them down a little.
- Remove the plastic wrap from the roll and place the roll onto a lined baking sheet. Carefully press black sesame seeds into the top of the salmon roll and place into the oven about 15cm from the heating element. Cook for about 6 minutes, check the salmon to see if it is cooked to your liking, if not then give it another minute or two, don't let the sesame seeds burn. Remove from the oven and allow to cool a little.
- TO SERVE:
- Using a melon baller scoop little balls out of the avocado and place 5 or 6 balls on each plate.
- Slice the cucumber lengthways into long ribbons and roll them up, place 4 or 5 on each plate.
- Slice the ends off the salmon rolls and place them on the plates.
- Squeeze some cilantro lime mayo dollops in between the cucumber and avocado pieces and on the side of the plate.
- Add some lime wedges, some fresh chili slices and sprinkle some black sesame seeds over the salad. Place the crispy salmon skin crumbs next to the salmon roll, add some fresh cilantro if using and enjoy!
- NOTES:
- The salmon roll can be served hot or cold.
- You can change the salad ingredients to your preference, you can also cut them anyway you like.
- Slicing the ends off the salmon rolls is purely for aesthetic reasons (so they look nice and neat). This is optional.
- If you don't have a squeeze bottle you can drizzle the mayo over the salad.
Product used in recipe
- Kewpie - Mayonnaise
