Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try making yourself.
Salt's soy and ginger salmon with salad and
Photo by Craig Baxter.
4 pieces salmon (about 800g)
½ cup soy sauce
¼ cup mirin
¼ cup rice vinegar
½ cup sugar
1 Tbsp honey
3 Tbsp fish sauce
1 Tbsp crushed garlic
1 tsp grated ginger
1 tsp finely chopped chilli
1 Tbsp fresh coriander, chopped
Asian carrot salad
4 carrots, peeled into ribbons
½ tsp crushed garlic
1 tsp fish sauce
1 Tbsp chopped coriander
¼ cup toasted cashews
1 tsp crushed chilli
1 Tbsp brown sugar
juice of one lime
juice of one lemon
½ tsp ground cumin
8 gourmet potatoes
4 Tbsp butter
½ tsp white pepper
Parboil potatoes until about three-quarters cooked. Dry, then
toss through butter, pepper and salt to taste. Bake for
20-30min at 200degC, stirring or shaking from time to time so
they do not stick.
Serve when crispy.
Place all dressing ingredients except the coriander in a pot
and simmer until sugar dissolves.
Cool, then add coriander.
Pour dressing over salmon.
Sear the salmon in a little oil in a hot pan for 4min each
Place in a 200degC oven to finish cooking for 8min.
Combine all salad ingredients and mix well. Add salt to
Requested by Alison Bell.
Recipe supplied by Callan Lloyd, head chef at Salt
Restaurant, St Clair, Dunedin.
• If you have enjoyed a dish in an Otago cafe or
restaurant and would like the recipe, write to Ask a Chef,
Features, Otago Daily Times, PO Box 181, Dunedin, fax
474-7422, or email firstname.lastname@example.org, including
your name, address and a daytime telephone number, and we
will request it.