Friday 2 July 2010

Day 19: A Marinated Salmon Salad from Japan

Day 19
Paraguay 0
Japan 0 (Paraguay 5-3 on pens)
Spain 1
Portugal 0



For the World Cup Kitchen today it was an easy choice. I decided to go for this delicious Japanese Salmon salad. I had played with the idea of sushi but I will hold that one off for another day. The salad today can be eaten for a lunch or a light dinner. When buying your salmon for the best results try to buy a high quality piece of Salmon.

The centrepiece of this salad is the marinated salmon pieces which are marinated in a delicious Lime/Sugar/Soy/Sesame Oil marinade and is served with bean sprouts, grated cucumber & red chilli.

It is deliciously light and can be assembled quite quickly. When marinating the salmon try to leave it for at least 2-3 hours for best results.
 

Ingredients (for 2 people)
250g Fresh Salmon Steak
125b Bean sprouts
Half of 1 cucumber
1 red chilli
1 lime
Sprig of fresh herbs (parsley/coriander)
Marinade
2 Tbsp Lime juice
1 Tsp sugar
3 Tbsp Light Soy Sauce
1 Tbsp Sesame Oil
Clove of garlic
Salt


Cooking utensils
Chopping Board
Sharp Knife
Grater
Marinading Bowl
Pestle & Mortar
Small saucepan


Marinade
- Cut Salmon into very thin slivers (2mm)
- Combine lime juice and sugar and stir until sugar is dissolved
 

- In a pestle & mortar crush up your clove of garlic with a pinch of sea salt
 

- Add your lime juice/sugar and also the soy sauce & sesame oil & combine completely
 

- Mix 4 Tbsp of the marinade with your salmon and leave marinade for 2-3 hours. Keep last Tbsp of marinade to drizzle over the salad when serving
 

Salad
- Grate your half a cucumber
- Chop your red chilli into very thin slices
- In a pot of boiling water, blanch your bean sprouts for 10 secs
- Strain and rinse in cold water

- Combine cucumber, bean sprouts & chilli in a small bowl and mix with the juice of 1 lime
- Finely chop your fresh parsley


Assembling

-Arrange your salmon in a flower pattern on 2 separate serving plates & place your cucumber/bean sprout in the middle 
- Serve with a chopped parsley on top and drizzle your leftover marinade on top

ENJOY!!!  

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