So my culinary journey carries on…however it’s a tough ask. I would would call me myself as a “safe menu” eater, but I’m trying to move out of my comfort zone.
The prospect of eating raw fish is a little off-putting, but I had a go at this seared salmon with wasabi soy dressing recipe, which has similar savoury flavours but with a bit more cooking.
Lightly grilled and seasoned with a wasabi soy dressing, this dish was delicious and I would say great for anyone who loves sushi and sashimi, but prefers their dinner cooked. I had it was a portion of rice, but it could be enjoyed with a nice leafy salad. Good luck!
• 1 salmon fillet (The recipe stated sushi/sashimi grade, however my supermarket doesn’t stretch that far)
• wasabi & soy sauce dressing
• sesame seeds
How To Prepare
- If your fillet has skin, carefully remove it, then pat the fillet dry with kitchen towel to remove any excess moisture.
- Next, prepare a bowl of iced water and warm some oil in a frying pan over a high heat.
- When the oil begins to sizzle, put your salmon in. Fry until it’s cooked about 3-5mm in. You can check from the end or the sides to see how far it’s cooked.
- Flip the salmon over and keep cooking until it’s seared on all sides. When it’s done, dunk in the ice water and leave to sit for 5 minutes. Remove, pat dry and serve with a drizzle of wasabi & soy sauce dressing and sprinkle of sesame seeds.