Wasabi mountain salmon
SERVES 4-6. HANDS-ON TIME 20 MIN
FOOD
TEAM’S
TIPSBuy fresh wasabi, from £17.50
for 50g, at wasabicrop.com,
or use 1 tsp wasabi paste (from
large supermarkets). Find yuzu juice at
Asian supermarkets and Waitrose or
online from souschef.co.uk.
- 400g sustainable sushi-grade salmon
fillet, skinned and thinly sliced - 50ml toasted sesame oil
FOR THE SPRING ONIONS
- Vegetable oil for frying
- 100g cornflour
- 125ml sparkling water
- 6 large spring onions, green parts
trimmed, roots left attached
FOR THE DRESSING
- ½ tsp fresh grated wasabi (see tips)
- 1 tsp yuzu juice (see tips)
- 50ml dark soy sauce
- Juice 1 lime
TO SERVE
- 1 tsp mixed sesame seeds, toasted
- Mixed micro herbs (such as Growing
Underground, from Waitrose)
1 Heat the oil for the spring onions in a
deep-fat fryer or deep heavy-based pan
to 180°C or until a bread cube turns
brown in 30-40 seconds. Meanwhile,
line a plate with kitchen paper and mix
all the dressing ingredients in a bowl.
2 Whisk the cornflour with the sparkling
water in a separate large bowl – don’t
worry if the batter is thin. Carefully slice
each spring onion from close to the root
to the top 6 times, keeping the root end
intact. Dip each onion into the batter,
then fry in batches for 30 seconds until
crisp. Lift out with a slotted spoon to
drain on the kitchen paper.
3 Lay the salmon slices over a large
platter. In a small pan, heat the sesame
oil until almost smoking, then spoon it
over the salmon, followed by the
dressing. Sprinkle over the sesame
seeds, then top with the deep-fried
spring onions and micro herbs.
PER SERVING (FOR 6) 308kcals, 20.4g fat
(3.1g saturated), 15g protein, 15g carbs
(3.4g sugars), 1.2g salt, 1.8g fibre →