Tasmanian Salmon with Soy Alpine Pepper Dressing

Name: Tasmanian Salmon with Soy Alpine Pepper Dressing
Yield: 4
Cuisine: Fusion
Ingredients: salmon; ginger; shallots; mushrooms, shiitake; snow pea pods; mung bean sprouts; -; ginger; -; soy sauce, sodium reduced; mirin (sweet seasoning); fish sauce; ginger; -; mixed spice

Submitted by VicCherikoff

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

For the tasmanian salmon

WHOLE SALMON
baby Tasmanian, cleaned *

TABLESPOON GINGER
minced

BUNCH SHALLOTS *

POUND MUSHROOMS, SHIITAKE

POUND SNOW PEA PODS

CUPS MUNG BEAN SPROUTS

TEASPOON -
rianforest rub* *

TABLESPOONS GINGER
pikced

X -
lemon myrtle oil* *

Soy pepper dressing

100

MILLILITRES SOY SAUCE, SODIUM REDUCED *

MILLILITRES MIRIN (SWEET SEASONING) *

MILLILITRES FISH SAUCE

TABLESPOON GINGER
minced

TEASPOONS -
apline pepper* *

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.