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

servings8
45 minutes

Ingredients

Marinated salmon

  • 1 side of salmon
  • 200ml of soy sauce
  • 100ml of yuzu juice
  • 100ml of mirin
  • 1 lemon, juiced
  • 5g of coriander seeds, toasted and crushed

Salad

  • 150ml of white wine vinegar
  • 150g of caster sugar
  • 1 mooli, thinly sliced
  • 8 baby radishes, thinly sliced
  • 1 Granny Smith apple, skin left on, thinly sliced
  • 1 cucumber, thinly sliced

Garnish

  • 1 knob of fresh horseradish
  • rice noodles, 1 packet, dried
  • micro herbs
  • Avruga caviar
  • 1 handful of enoki tops
  • 2 tbsp of baby capers

Method

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
  • 1 mooli, thinly sliced
  • 8 baby radishes, thinly sliced
  • 1 Granny Smith apple, skin left on, thinly sliced
  • 1 cucumber, thinly sliced
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
  • 200ml of soy sauce
  • 100ml of yuzu juice
  • 100ml of mirin
  • 1 lemon, juiced
  • 5g of coriander seeds, toasted and crushed
  • 1 side of salmon
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
  • rice noodles, 1 packet, dried
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
  • 1 knob of fresh horseradish
  • micro herbs
  • Avruga caviar
  • 1 handful of enoki tops
  • 2 tbsp of baby capers