MARINATED SALMON WITH AVOCADO RECIPES

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 MAYONNAISE.


SERVES FOUR


INGREDIENTS

  • 250g/9oz very fresh salmon tail, skinned and filleted

  • 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 half lengthways

  • 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

  • 90ml/6 tbsp good-quality mayonnaise

  • 15ml/1 tbsp shiro miso

  • Ground black pepper

  1. 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.

  2. 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.

  3. Holding a very sharp knife at an angle, cut the salmon into 5mm/1/4in thick slices against the grain.

  4. 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.

  5. 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.

  6. Arrange the salad on four plates. Top with the avocado, salmon, shiso leaves and almonds, and drizzle over the remaining miso mayonnaise.

  7. 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.

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