Fish Entertaining Asian

Barbecued salmon in wasabi and soy

Name: Barbecued salmon in wasabi and soy recipe
Yield: 4
Cuisine: /asian
Ingredients: 4 x 220g skinless salmon fillets, pin-boned; 2 tbs extra virgin olive oil; 80g unsalted butter, chopped; 1 small (230g) green mango, shredded (we used a julienne peeler); 1 Lebanese cucumber, sliced lengthwise into wedges; 4 mixed baby heirloom radishes, shaved (we used a mandoline); 1/4 bunch each mint, coriander & Thai basil, leaves picked; Lime halves, to serve; 1 1/4 cup (310ml) soy sauce; 1/2 cup (125g) brown sugar; 2 1/2 tbs wasabi paste; 1/2 cup (125ml) lime juice; 3 garlic cloves, crushed; 1 long red chilli (optional), seeds removed, finely chopped, plus extra sliced to serve; 2 1/2 tbs fish sauce; 1 tbs caster sugar; 1/2 cup (125ml) light olive oil

1 rating

https://healthimprovements.info/recipes/barbecued-salmon-wasabi-soy-recipe/81dr67bf

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by Dominic Smith

Oct 06, 2019

Bold, flavourful and effortless, this salmon will satisfy any crowd. Begin at least 3 hours ahead.

4 x 220g skinless salmon fillets, pin-boned
2 tbs extra virgin olive oil
80g unsalted butter, chopped
1 small (230g) green mango, shredded (we used a julienne peeler)
1 Lebanese cucumber, sliced lengthwise into wedges
4 mixed baby heirloom radishes, shaved (we used a mandoline)
1/4 bunch each mint, coriander & Thai basil, leaves picked
Lime halves, to serve

Wasabi & soy marinade

1 1/4 cup (310ml) soy sauce
1/2 cup (125g) brown sugar
2 1/2 tbs wasabi paste

Lime dressing

1/2 cup (125ml) lime juice
3 garlic cloves, crushed
1 long red chilli (optional), seeds removed, finely chopped, plus extra sliced to serve
2 1/2 tbs fish sauce
1 tbs caster sugar
1/2 cup (125ml) light olive oil

Method

1.

For the marinade, place all the ingredients in a small saucepan over medium heat and stir until sugar has dissolved. Transfer to a bowl and chill until cooled completely. Add salmon to the bowl, toss to combine and cover with plastic wrap. Chill for 3-4 hours, to marinate, turning occasionally, or if time permits, overnight.
2.

Meanwhile, for the lime dressing, place all the ingredients in a small jar with a lid. Season to taste and shake well to combine. Set aside. You can adjust your balance of flavours with sweet, sour and salty, according to your preference.
3.

Heat a large non-stick frypan over high heat. Add the extra virgin olive oil and butter and, when butter begins to foam, drain salmon well from the marinade then place in the frypan, skin-side up. Cook for 2-3 minutes until caramelised and deep golden. Turn and cook for a further 1-2 minutes until caramelised. Remove from the heat and rest salmon in pan for 5-6 minutes before serving.
4.

To make the salad, place all remaining ingredients in a large bowl, add half of the dressing, season to taste and toss to combine.
5.

Divide salad among plates and top with the salmon. Serve scattered with extra chilli and lime halves alongside.