This recipe would be the perfect addition to any summer lunch or as an entrée for dinner guests, specially crafted for home cooks to add to their Michelin-star repertoire.
1⁄2 side of Big Glory Bay King Salmon, skinned and pinboned
fresh red chili
GINGER, LIME AND SOY DRESSING
100ml grapeseed oil
100ml olive oil
30ml soy sauce
30ml sherry vinegar
1 clove garlic, minced
1 tablespoon candied ginger and liquid to taste
1 tablespoon fresh lime juice
2 thumbs ginger, peeled and diced small
100 grams sugar
CANDIED GINGER: Put the ginger into enough cold water to just cover, bring to a boil. Strain and repeat this process a further 4 times.
Put the boiled ginger, sugar and water in a pan and simmer gently for a further 15-20 minutes until tender. Chill and keep on the side.
SASHIMI: Slice the Big Glory Bay salmon along the fillet dividing the belly from the top side. Remove any brown flesh areas. Slice into 5mm thick slices and lay gently on a serving plate.
Whisk all the dressing ingredients together until combined. Season with sea salt.
Dress the salmon with enough dressing just to cover. Add a slice of chilli to each piece, chives and a slice of fresh lime.
Josh has crafted two more bespoke Big Glory Bay King salmon recipes, which can be found on the Big Glory Bay website at bigglorybay.co.nz