Ask a chef: Salt's soy and ginger salmon with salad and roasties

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 roasties
Serves 4

Ingredients

4 pieces salmon (about 800g)

Dressing

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

Potatoes

8 gourmet potatoes
4 Tbsp butter
½ tsp white pepper
salt

Method

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 side.

Place in a 200degC oven to finish cooking for 8min.

Combine all salad ingredients and mix well. Add salt to taste.

 

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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 odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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