Soy, mirin and yuzu-marinated salmon with white radish, apple and cucumber salad

PT45M

Share recipe

Ingredients

Metric

Imperial

Marinated salmon

Salad

Garnish

1
To prepare the salad, add the vinegar and sugar to a pan and bring to the boil. Stir until the sugar is completely dissolved, then remove from the heat
  • 150ml of white wine vinegar
  • 150g of caster sugar
2
Add the sliced mooli, radish, apple and cucumber and set aside to lightly pickle for 1-2 hours
3
To prepare the salmon, mix all of the marinade ingredients together in a large container and thinly slice the salmon. 2 minutes before you are ready to serve, submerge the salmon slices in the marinade for a maximum of 2 minutes - any longer and it will begin to cook the fish
4
Lightly separate the noodles into clumps and deep-fry in small batches at 180°C until puffed up and crispy - this should take around 20-30 seconds. Remove and drain on absorbent towel
5
To serve, arrange the salad neatly onto each plate and top with slices of the marinated salmon. Add some crispy noodles on top, grate over some fresh horseradish and finish with the micro herbs, caviar, capers and enokis
Share recipe