This dish sears the outside of the Ora King salmon keeping the rich, raw fish on the inside. Makes for an impressive and delicious first course.
https://cdn.shopify.com/s/files/1/0555/0034/1335/files/Ora_King_Salmon_Tataki-banner-img.png?v=1664458374
| 6 oz Ōra King Salmon (skinless/boneless) |
| 3 Cilantro roots |
| 2 oz ginger |
| 1 Tablespoon honey |
| 5 Tablespoons soy sauce |
| 1 Tablespoon red chili paste (easily found in Asian markets) |
| 1 Garlic clove |
| 1 Tablespoon sugar |
| 2 Tablespoons wasabi mustard |
| 6 Tablespoons crème fraiche |
| Furikake (found in Asian markets) |
| Chives, cut about 1″ in length |
| Pickled cucumber |
| Pickled shallots |
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.
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
