Serves 1
Ingredients:
- 2 × NZ King Salmon Skin On Single Portion (180g)
- ½ tsp Fresh Ginger (2g), finely grated
- 1 tsp Soy Sauce (5ml)
- 100g Red Cabbage, finely shredded
- 1 × Green Spring Onion (15g), finely sliced
- 1 tsp Sesame Oil (5ml)
- 1 pinch Salt (1g)
- ½ × Fresh Avocado (75g), sliced, to serve
Furikake
- 2 × Nori Sheets (5g)
- 1 tbsp White Sesame Seeds (9g)
- ½ tsp Poppy Seeds (1g)
- ¼ tsp Fine Salt (1g)
Method
- Prepare the furikake. Using scissors or a sharp knife, cut the nori sheets into thin strips, then finely snip them into small pieces. Combine with the sesame seeds, poppy seeds and salt. Set aside.
- Marinate the salmon. Combine the grated ginger and soy sauce. Place the salmon in the mixture and gently coat both sides. Marinate at room temperature for 30 minutes.
- Cook the cabbage. While the salmon is marinating, heat the sesame oil in a pan over medium heat. Add the shredded red cabbage and cook for approximately 10 minutes, stirring occasionally, until softened. Season with salt and stir through the sliced spring onion.
- Roast the salmon. Preheat the oven to 200°C. Place the salmon on a baking tray lined with baking paper. Roast for 7 minutes for a pink centre or 10 minutes for medium-well.
- Rest the salmon. Remove the salmon from the oven and allow it to rest for 5 minutes before serving.
- Plate and serve. Arrange the salmon with the warm cabbage and sliced avocado. Sprinkle generously with 1 heaped tsp (4g) furikake and serve immediately.
The Fishwives Kitchen Notes
- For tender salmon. Avoid overcooking the salmon to keep the centre moist and tender.
- Marinate for flavour. Give the salmon the full 30 minutes to allow the ginger and soy sauce to infuse.
- Prepare ahead. The homemade furikake can be prepared in advance and stored in an airtight container.
- Adjust the cabbage texture. Cook the cabbage slightly longer if you prefer it softer, or reduce the cooking time for a little more crunch.
- Serving suggestion: Serve with extra avocado, spring onion and a generous sprinkle of homemade furikake for a fresh Japanese-inspired meal.
Reference: Donna Aston
