300 grams Regal Marlborough King Salmon fresh fillets
2 tablespoons vegetable oil
¼ cup white miso
2 tablespoons mirin
2 tablespoons cooking sake
1 tablespoon caster sugar
2 teaspoons soy sauce
1 clove garlic, crushed
1 tablespoon olive oil
finely grated zest 1 lime
1 tablespoon lime juice
1 spring onion, very finely chopped
Togarashi and lime wedges to serve
Miso dressing: Place all the ingredients in a small saucepan and whisk over a low heat until smooth. Cool completely.
Remove the skin from the salmon and cut into large bite-sized pieces. Add half the dressing, turning gently to coat well. Leave for 20 minutes. Reserve the remaining dressing for serving.
To cook: Heat the oil in a large sauté pan over a medium heat.
Add the salmon and cook for 1 minute each side or until cooked to your liking. Take care as it will spit when added to the pan.
To serve: Place the salmon on a serving plate. Whisk the oil and lime juice into the remaining dressing then stir in the zest and spring onion. Spoon over the salmon and sprinkle with togarashi. Serve with the remaining dressing, extra togarashi and lime wedges.