MARINATED SALMON WITH AVOCADO
USED ONLY THE FRESHEST OF SALMON FOR THIS DELICIOUS SALAD, THE MARINADE
OF LEMON AND DASHI-KONBU "COOKS" THE SALMON, WHICH IS THEN SERVED WITH
AVOCADO, TOASTED ALMONDS AND SALAD LEAVES AND ACCOMPANIED BY A MISO
250g/9oz very fresh salmon tail, skinned
Juice of 1 lemon
10cm/4in dashi-konbu, wiped with a damp
cloth and cut into 4 strips
1 ripe avocado
4 shiso leaves, stalks removed and cut in
About 115g/4oz mixed leaves such as
lamb's lettuce, frisée or rocket (arugula)
45mI/3 tbsp flaked (sliced) almonds,
toasted in a dry frying pan until just slightly browned
For the miso mayonnaise
Cut the first salmon fillet in half
crossways at the tail end where the fillet is not wider than
4cm/11/2in. Next, cut the wider part in half lengthways. This means the
fillet from one side is cut intc three. Cut the other fillet into three
pieces, in the same way.
Pour the lemon juice and two of the
dashi-konbu pieces into a wide shallow container. Lay the salmon
fillets e base and sprinkle with the rest dashi-konbu. Marinate for
about 15 minutes, then turn once and leave further 15 minutes. The
salmon should change to a pink "cooked" color. Remove the salmon from
the marinade and wipe with kitchen paper.
Holding a very sharp knife at an angle,
cut the salmon into 5mm/1/4in thick slices against the grain.
Halve the avocado and sprinkle with a
little of the remaining salmon marinade. Remove the avocado stone (pit)
and skin, then carefully slice to the same thickness as the salmon.
Mix the miso mayonnaise ingredients in a
small bowl. Spread about 5mI/1 tsp on to the back of each of the shiso
leaves, then mix the remainder with 15ml/1 tbsp of the remaining
marinade to loosen the mayonnaise.
Arrange the salad on four plates. Top
with the avocado, salmon, shiso leaves and almonds, and drizzle over
the remaining miso mayonnaise.
Alternatively, you can build a tower of
avocado and salmon slices. For each serving, take an eighth of the
avocado slices and place them in the centre of a plate, slightly
overlapping. Add a shiso leaf, miso-side down. Then place the same
number of salmon slices on top, again slightly overlapping. Repeat the
process. Arrange the salad leaves and almonds, and spoon over the miso
mayonnaise. Serve immediately.