Salmon

Crispy salmon bowl

Name: Crispy salmon bowl recipe
Yield: 58
Ingredients: 1 tbs extra virgin olive oil; 600g salmon fillet, skin on, pin-boned; 1/2 cup (125ml) poke zen dressing (recipe follows); 1 avocado, quartered & peeled; 2 tbs black & white sesame seeds, toasted; 1/4 cabbage, thinly sliced or shredded (about 4 cups); 250g microwave brown rice; 6 radishes, shaved on a mandoline; 2 Lebanese (short) cucumbers, shaved on a mandoline; 2 spring onions (scallions), green part only, sliced; 150g shelled cooked edamame; 1 packet crisp seaweed snacks; 100g store-bought seaweed salad; 2 tbs pickled ginger; 1/4 cup coriander leaves; 3-4 x 7-minute boiled eggs, peeled; Togarashi, furikake, wasabi & Kewpie mayonnaise (optional), to serve; 1 tsp each honey & rice wine vinegar; 1/2 cup (125ml) mirin; 1/4 cup (60ml) soy sauce; 1/3 cup (80ml) orange juice; 1 tbs each sesame oil & grated ginger; 2 tbs sliced spring onion; 1 tsp sesame seeds

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by Lucy Tweed

Sep 23, 2021

This is an edited extract from Every Night of the Week by Lucy Tweed. Photography by Lucy Tweed. (Murdoch Books, $35).

1 tbs extra virgin olive oil
600g salmon fillet, skin on, pin-boned
1/2 cup (125ml) poke zen dressing (recipe follows)
1 avocado, quartered & peeled
2 tbs black & white sesame seeds, toasted
1/4 cabbage, thinly sliced or shredded (about 4 cups)
250g microwave brown rice
6 radishes, shaved on a mandoline
2 Lebanese (short) cucumbers, shaved on a mandoline
2 spring onions (scallions), green part only, sliced
150g shelled cooked edamame
1 packet crisp seaweed snacks
100g store-bought seaweed salad
2 tbs pickled ginger
1/4 cup coriander leaves
3-4 x 7-minute boiled eggs, peeled
Togarashi, furikake, wasabi & Kewpie mayonnaise (optional), to serve

Poke zen dressing (makes approx. 375ml)

1 tsp each honey & rice wine vinegar
1/2 cup (125ml) mirin
1/4 cup (60ml) soy sauce
1/3 cup (80ml) orange juice
1 tbs each sesame oil & grated ginger
2 tbs sliced spring onion
1 tsp sesame seeds

Method

1.

For the poke zen dressing, combine all ingredients in a jar and shake well to combine. Leftover dressing can be stored in the fridge for up to 1 week.
2.

In a cold pan, add oil then the salmon, skin-side down, and fry over medium heat for 5-7 minutes until the skin is golden.
3.

Flip the salmon over and take the pan off the heat. Allow the residual warmth of the pan to cook it through. I like it medium-rare but you could cook it for another 2 minutes before removing from the heat if you prefer it cooked well.
4.

Let the salmon cool, then remove the skin and break it into bits (you can fry this a little more if it’s not crispy enough, then break it up). Cut the flesh into cubes and toss with some of the poke zen dressing. Keep the rest for drizzling over the salad.
5.

Dunk the sides of the avo in cool water, then dip in the sesame seeds to coat.
6.

Assemble everything else (except the eggs), like a grazing platter. Cut the eggs in half lengthways and place on top.
7.

To make 7-minute eggs, boil water in a saucepan. Using a pin, prick the fat ends of eggs from the fridge. Lower into water, start timer. Drain, cool slightly and peel. Serve with togarashi, furikake, wasabi and Kewpie, if you like.