Ingredients
- YUZU SALMON
- 2 Salmon Fillets (Skin On)
- MARINADE
- 1/4 Cup LKK Premium Soy Sauce
- 1 Tbs Yuzu Juice ( an equal mixture of Lime & Orange Juice, if Yuzu is unavailable)
- 2 Tbs Obento Mirin Seasoning
- 1 tsp Obento Cooking Sake
- WAKAME, CUCUMBER & SESAME SALAD
- 25 gms Dried Wakame Seaweed
- 3 Tbs LKK Premium Soy Sauce
- 1 Tbs Obento Rice Wine Vinegar
- 1 Tbs Obento Mirin Seasoning
- 1 tsp Sugar
- 1 cloves Garlic (minced)
- 1 tsp Fresh Ginger (grated)
- 1 Tbs Yeo's Pure Sesame Oil
- 1/4 tsp Red Pepper Flakes
- 1/2 -1 Lebanese Cucumber - thinly sliced
- 1 tsp White Sesame Seeds (toasted)
- 1 tsp Black Sesame Seeds
- EDAMAME NOODLES
- 1/2 packet Dried Edamame Noodles
- 1-2 TBS Kewpie Japanese Roasted Sesame Dressing
- SPICY NORI SALT
- 1 Tbs Pink Salt Flakes
- 1 Tbs Obento Yaki Nori (processed into crumbs)
- Chilli Flakes (to taste)
- CRISPY SALMON SKIN
- Skin from Salmon Fillets
- Oil to fry
- TO SERVE
- 1/2 cup Edamame (shelled)
Method
- DAY 1
- Carefully remove skin from salmon fillets, cover & set aside in fridge)
- Combine Yuzu marinade, ingredients & mix well.
- Cut the salmon into 2 cm thick slices (lengthwise), place in a shallow container, pour the marinade over, cover & marinate overnight, turning if necessary.
- DAY 2
- Soak the dried wakame as directed, drain, rinse & gently squeeze out excess moisture, place in a bowl.
- While the wakame is soaking, prepare the dressing, retaining the sesame seeds to sprinkle over when serving.
- Toss the wakame & cucumber slices with 1/4 of the dressing, place the remaining dressing in a bowl for serving.
- Heat 1-2 cm oil in a frypan, pat the salmon skin dry (with a paper towel) fry until crisp & golden, set aside.
- Prepare the edamame noodles as directed, toss with the Kewpie Japanese Sesame dressing, just before serving.
- Drain most of the oil from the frypan (there should be just enough left to stop the salmon sticking) heat the frypan & cook the salmon foe 2-3 minutes on each side (the time will depend on the thicknes of the fillet) remove from heat (the fillets will continue to cook, so be careful not to over cook them)
- Combine the Nor crumbsi, pink salt & chilli flakes.
- To serve - arrange the edamame noodles, wakame salad & edamame beans in a serving bowl, sprinkle with sesame seeds, top with the Yuzu salmon fillets & crispy salmon skin ... season to taste with the spicy nori salt ... Serves 2
Product used in recipe
- Obento - Mirin Seasoning
- Obento - Cooking Sake
- Lee Kum Kee - Premium Soy Sauce
- Kewpie - Kewpie Roasted Sesame Dressing
- Yeo's - Pure Sesame Oil
- Obento - Rice Wine Vinegar
- Obento - Yaki Nori For Sushi
