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Ōra King Salmon Tataki

By: Chef Ollie Hansford

Makes: 2

Time Required: 45 mins

Ingredients

  1. 6 oz Ōra King Salmon (skinless/boneless)

  2. 3 cilantro roots

  3. 2 oz ginger

  4. 1 tablespoon honey

  5. 5 tablespoons dark soy sauce

  6. 1 tablespoon red chili paste (easily found in Asian markets)

  7. 1 garlic clove

  8. 1 tablespoon sugar

  9. 2 tablespoons wasabi mustard

  10. 6 tablespoons crème fraiche

  11. Furikake (found in Asian markets)

For Garnish

  1. Chives, cut about 1″ in length

  2. Pickled cucumber

  3. Pickled shallots


Ora King Salmon Tataki

Instructions

  1. To make the dressing, combine the coriander roots, soy sauce, sugar, honey, ginger, garlic and chili paste in a pan and heat to infuse and reduce to a syrup-like consistency. Remove from the heat, pass through a sieve and leave to one side.
  2. In a bowl combine the crème fraiche, wasabi mustard and a pinch of salt and whisk until thick with soft peaks. Leave to one side.
  3. Brush the salmon with a small amount of olive oil. Place a non-stick pan on high heat until it starts to smoke.
  4. Then very gently place the salmon into the pan and allow to sear for 5-8 seconds. Turn and sear the salmon on all sides. Remove from the pan and rest for 5 minutes. Slice the salmon into medium-thick slices and brush with the soy glaze. Sprinkle the salmon with furikake. Is now ready to serve.

To Serve

  1. Spread a spoonful of the wasabi mustard crème fraiche on the bottom of the plate. Top with the salmon slices. Garnish with slices of pickled cucumber, pickled shallots, salt, and chives.

Recipe Note: Please visit @orakingsalmon IGTV on Instagram for the video

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