Tasmanian Salmon with Soy Alpine Pepper Dressing
Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.
Yield
4 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the tasmanian salmon | |||
| 4 | whole |
salmon
baby Tasmanian, cleaned |
*
|
| 1 | tablespoon |
ginger
minced |
|
| 1 | bunch |
shallots
|
*
|
| ½ | pound |
mushrooms, shiitake
|
|
| 1 | pound |
snow pea pods
|
|
| 4 | cups |
mung bean sprouts
|
|
| 1 | teaspoon |
-
rianforest rub* |
* |
| 4 | tablespoons |
ginger
pikced |
|
| 1 | x |
-
lemon myrtle oil* |
* |
| Soy pepper dressing | |||
| 100 | millilitres |
soy sauce, sodium reduced
|
*
|
| 80 | millilitres |
mirin (sweet seasoning)
|
*
|
| 5 | millilitres |
fish sauce
|
|
| 1 | tablespoon |
ginger
minced |
|
| 2 | teaspoons |
-
apline pepper* |
* |
| 1 | pinch |
mixed spice
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the tasmanian salmon: | |||
| 4 | whole |
salmon
baby Tasmanian, cleaned |
*
|
| 15 | ml |
ginger
minced |
|
| 1 | bunch |
shallots
|
*
|
| 226.8 | g |
mushrooms, shiitake
|
|
| 453.6 | g |
snow pea pods
|
|
| 946 | ml |
mung bean sprouts
|
|
| 5 | ml |
-
rianforest rub* |
* |
| 6E+1 | ml |
ginger
pikced |
|
| 1 | x |
-
lemon myrtle oil* |
* |
| Soy pepper dressing: | |||
| 1E+2 | millilitres |
soy sauce, sodium reduced
|
*
|
| 8E+1 | millilitres |
mirin (sweet seasoning)
|
*
|
| 5 | millilitres |
fish sauce
|
|
| 15 | ml |
ginger
minced |
|
| 1E+1 | ml |
-
apline pepper* |
* |
| 1 | pinch |
mixed spice
|
* |
Directions
For the Tasmanian Salmon:
Stuff each salmon with the shallots and ginger, preheat oven to 160°C.
Warm a fish pan and rub the salmon with a little oil.
When the pan is hot seal the salmon on both sides.
Place in the oven for eight minutes.
Remove the fish; test for done-ness and brush the top with lemon myrtle oil.
Slice the shiitake mushrooms and de-string the snow peas.
Warm a wok or large pan and stir-fry the three vegetables.
Season with the rainforest rub.
For the Soy Alpine Pepper dressing :
Warm the mirin in a small saucepan and squeeze in the juice from the ginger.
You need about 5ml of juice all up for flavour.
Add the Alpine pepper and Fruit spice and bring to a gentle simmer. Remove from heat; add fish sauce and soy and it’s done.
Styling :
Place the vegetables in the centre of a large plate and lay the Tasmanian Salmon on top. Drizzle plenty of dressing around the plate and serve extra in side dishes.
