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Sesame Seared Salmon

Sesame Seared Salmon

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Served with chili and red pepper sauce, the Aji Rocoto chilli pepper comes all the way from Lima, Peru.

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 60 mins
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Red Pepper Sauce

2 cloves garlic, roasted for 20 minutes until soft

4 red peppers, roasted, skin and seeds removed

1 onion, finely diced, sautéed until soft

5 g fresh coriander

juice of 5 limes

juice of 1 lemon

1 red serrano chilli, de-seeded, finely chopped

juice from the peppers (after roasting)

Cured Salmon

30 g coarse salt

15 g granulated sugar

zest of 1 lime

zest of 1 lemon

5 g fresh coriander, finely chopped

1 Nori seaweed sheet, ground to a powder
250 g Norwegian salmon loin, trimmed
3 g white sesame seeds, toasted

3 g black sesame seeds
Salad

1 shallot, pickled and thinly sliced

2 g Aji Rocoto chilli pepper (from Lima, Peru), thinly sliced

fresh coriander, picked (enough for 4 people)

10 g spring onion, thinly sliced

10 g red onion, thinly sliced

juice of 1 lemon or lime

Red Pepper Sauce

Remove the garlic flesh from the skin. Combine the red pepper, red pepper juices, garlic, onion, coriander, lime juice and chilli in a blender and blend until smooth. Season to taste. Pass through a chinoise and refrigerate until ready to use.

Cured Salmon

Mix the salt, sugar, lime zest, lemon zest, coriander and Nori powder together. Rub this cure mix over the fish.

Lay the salmon in a muslin cloth; wrap up and leave to cure for 13 hours. After the curing process, rub the cure mix off, do not wash.

Mix the white and black sesame seeds together and roll the salmon loin in this mix. Cover and refrigerate until ready to use. Remove approximately 30 minutes before ready to sear.

Salad

Combine the salad ingredients, season to taste with salt and lime juice or lemon juice and refrigerate until ready to use.

To Assemble

Heat a non-stick pan and sear the salmon, evenly all around for 20 seconds per side.

Cool the salmon and rest – use a sharp knife and slice into 8 x 1 cm rounds.

Heat the red pepper sauce gently, do not boil.

Pour the sauce onto a plate or a bowl in a creative pattern.

Place two salmon rounds on to each the plate with the sauce. Add the salad and serve with an extra slice of lime.