Smoking Gun

Smoking Gun
Highly useful kitchen gadget

Monday, July 11, 2011


Soy Cured Salmon, Red Cabbage, Wasabi!!

For the salmon!!

I Side Salmon (approximately 1kg in weight)

500mls Dark Soy Sauce

100g Molasses sugar

Juice of three lemons

Red cabbage

200g Finely shredded red cabbage

1 Bunch spring onions, finely chopped

50mls Sesame oil

20g Wasabi paste

30g Honey

Wasabi Dressing!!

50g Wasabi Paste

100mls Peanut oil

Juice of one lemon

5mls Light Soy Sauce

20g Light Muscavado sugar

Finishing touches

Lemon segments

Orange segments

Micro coriander

Micro Pak choy

Cut the salmon in half along its' length. Place the salmon in a deep dish. In a liquidiser, blend together the remaining ingredients and pour over

the salmon. Cover with cling film and marinate for twenty four hours.

After twenty four hours, remove the salmon from the marinade and rinse under cold running water to remove excess salt from the soy sauce.

In a liquidiser, blend together the sesame oil, wasabi paste and honey into a thick paste and toss with red cabbage and spring onions. Chill in the fridge for at least an hour.

After cleaning the liquidiser place the wasabi paste, lemon juice, soy sauce and sugar into the jug and blend to a smooth paste. Then slowly drizzle in the sesame oil to create a smooth dressing. Pour the dressing into a squeeze bottle and reserve,

To Serve: Take each piece of salmon and slice into pieces about a ½ centimetre thick. Divide the cabbage salad between four serving plates and top with four or five slices of salmon. Drizzle over the wasabi dressing and garnish with the lemon, orange, micro coriander and micro pak choy!!

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