Marinated Salmon with Seaweed and Miso

Appetizers | Author's cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Marinated salmon with seaweed and miso

Ingredients

Smoked haddock fillet - 11.3 oz
Granny Smith apples - 1 piece
Radish - 5 pieces
Daikon - ¼ pieces
Miso Paste - 1.8 oz
Lemon - 1 piece
Candied fruits - 0.7 oz
Olive Oil - 1 fl oz
Sugar - 0.7 oz
Mizuna - to taste
Coarse Salt - 3.5 oz
Lemongrass - 1 stalk
Dark red seaweed - to taste

Step by Step guide

Step 1

Marinate the skinless salmon fillet (the fish should be very fresh) in a mixture of salt and sugar for 15 minutes, then rinse the fish with cold water and thoroughly pat it dry with paper or linen towels.

Step 2

Slice the salmon into pieces about three centimeters wide and cold smoke them using beech wood chips; however, you can use wood chips from other types of wood as well. If you're cooking at home, you can skip the smoking step, although a light aroma and hint of smoke really complement the salmon. Store the fish in the refrigerator until ready to use.

Step 3

While the salmon is resting, prepare the vinaigrette by mixing olive oil, lemon juice, candied ginger, and miso paste in a bowl. Add a sprig of sorghum to the prepared sauce for about ten minutes to infuse flavor, and then strain the sauce through a sieve, removing the sorghum.

Step 4

Slice the green apple into matchsticks, the radish into rounds, and the daikon into half-moons.

Step 5

Slice the cold fish thinly, as for sashimi, and arrange it on a plate. Drizzle with vinaigrette sauce, then top with a mixture of apples, radishes, and daikon. Garnish with seaweed and mizuna.