A delicious Japanese-style salmon dish from Donna Aston with fresh, crisp flavours.

Ingredients

1 salmon fillet
½ tsp grated ginger
1 tsp soy sauce
Finely shredded red cabbage (as per your dashboard portion)
1 green spring onion (finely sliced)
1 tsp sesame oil
Pinch of salt
Sliced avocado (to serve)

FURIKAKE:

2 nori sheets
1 tbsp white sesame seeds
½ tsp poppy seeds
¼ tsp fine salt

Instructions

ABBREVIATED RECIPE:

1. Prepare the furikake by cutting the nori into thin strips, then snipping into small pieces. Combine with sesame seeds, poppy seeds and salt.
2. Marinate the salmon in ginger and soy sauce at room temperature for 30 minutes.
3. Gently fry the shredded cabbage in sesame oil until softened. Season with salt and stir through the spring onion.
4. Roast the salmon at 7 minutes for pink or 10 minutes for medium-well. Rest for 5 minutes.
5. Serve the salmon with warm cabbage and sliced avocado. Sprinkle generously with furikake.

FULL RECIPE:

1. Prepare the furikake – Using scissors or a sharp utility knife, cut the nori sheets into thin 1 cm strips. Bunch the strips together and finely snip across them to create small pieces of seaweed. Combine with the sesame seeds, poppy seeds and salt. Store in an airtight container.

2. Marinate the salmon – Combine the grated ginger and soy sauce, then marinate the salmon at room temperature for 30 minutes before cooking.

3. Cook the cabbage – While the salmon is marinating, gently fry the shredded red cabbage in sesame oil over medium heat until softened, about 10 minutes. Season with a pinch of salt and stir through the sliced spring onion.

4. Roast the salmon – Place the salmon on a baking tray lined with baking paper. Roast for 7 minutes for a nicely pink centre or 10 minutes for medium-well.

5. Rest the salmon – Remove the salmon from the oven and allow it to rest for 5 minutes before serving.

6. Plate & serve – Arrange the salmon alongside the warm cabbage and sliced avocado. Liberally sprinkle the salmon with a heaped teaspoon of furikake and serve.

Recipe Notes

1. Salmon Doneness – Roast for approximately 7 minutes for a pink centre or 10 minutes for medium-well. Cooking time may vary depending on the thickness of the fillet.

2. Furikake – The homemade furikake can be prepared ahead of time and stored in an airtight container for future use.

3. Marinating – Allow the salmon to marinate for the full 30 minutes to give the ginger and soy flavours time to infuse.

4. Serving – Serve the salmon immediately after resting with warm cabbage, sliced avocado and a generous sprinkle of furikake.