Cured Sesame Salmon with Red Pepper Sauce
A delicate way to cure this delicious fish. Perfect as a dinner party starter.
- Yields: 4 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 60 mins
Red Pepper Sauce
2 cloves garlic, roasted for 20 minutes until soft
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)
30 g coarse salt
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
1 shallot, pickled and 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.
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.
Combine the salad ingredients, season to taste with salt and lime juice or lemon juice and refrigerate until ready to use.
Heat a non-stick pan and sear the salmon, evenly all around for a few 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.