Revisited: You must try this one if you like the heat of Wasabi and pickled ginger, really yummy.
Ingredients
- 1 salmon fillet
- 30ml soy sauce
- 30ml mirin
- 1 tablespoon lemon juice
- ½ tsp wasabi paste (or to taste)
- 1 avocado, mashed
- ½ tbsp sunflower oil
- Japanese pickled ginger and lime wedges to serve
Method
- Place the salmon fillet in a zip-lock bag.
- Combine the soy and mirin in a bowl and place the mixture into the bag with the salmon, seal and marinate in the fridge for at least 4 hours, longer if time permits.
- Blend the wasabi, avocado and lemon juice until smooth and season to taste.
- Heat oil in a frying pan over medium heat. Remove the salmon from the bag, reserving any remaining marinade. Cook for 2-3 minutes (depending on size of fillet) each side until just under cooked .
- Add the reserved marinade to frypan and allow to reduce for 1 minute.
- Serve with the wasabi and avocado sauce, pickled ginger and lime wedges.
Note:
This dish was adapted from the Delicious “Spice” Book recipe given to me by my friend Monica
Share This Recipe !
My daughter sent me this recipe, and I now have the salmon marinating in the soy sauce and mirin. But I can’t get Japanese pickled ginger anywhere. I’ve been to every supermarket in Noosa, where I live, and even drove 60kms to Maroochydore to the only Asian shop that I know on the Sunshine Coast. But no luck.
I decided to try making my own. The ginger is now marinating. Hope it turns out.
Robin