Versatile Regal King Salmon makes the perfect partner for a host of global flavours. In this recipe we glaze fresh fillets in miso, soy and serving with lime and togarashi.
Serves: 2
INGREDIENTS
300 grams Regal Marlborough King Salmon fresh fillets
2 tablespoons vegetable oil
Miso dressing
¼ cup white miso
2 tablespoons mirin
2 tablespoons cooking sake
1 tablespoon caster sugar
2 teaspoons soy sauce
1 clove garlic, crushed
To serve
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
METHOD
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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.