The last two days in Melbourne were nothing short of glorious; with gorgeous blue skies and perfect early twenties temperatures to match. Mark and I spent Sunday walking along the beach, window shopping, and enjoying mojitos on our little rooftop terrace…it was so nice! I did not feel like spending much time in the kitchen to be honest so when lunch time came I looked for something that would be fresh and tasty but also super ‘speedy’ so that I could go back to my sun bathing :)
I decided to make one of my favorite Japanese recipes: salmon tataki. Lightly crusted with sesame seeds and served with a citrus/soy/ginger sauce, this salmon dish combines a lot of gorgeous flavors and textures and yet only takes 10-15 mins to make. Perfect for an express lunch!
The idea is to serve the salmon carpaccio-style (aka seared but still raw inside) but feel free to cook the salmon however you wish. You could also use tuna instead of salmon if you’d prefer, or even beef. The delicious, zingy sauce works well with all these options. Traditionally, the salmon is served cold but I couldn’t wait to eat it so I skipped the chilling stage. Again, it’s totally up to you!
Now if you’ll excuse me, I have some more vitamin D to soak in…
Salmon Tataki Recipe
Ingredients (serve 2)
2 x 150 g salmon fillets (skin off)
3 tbsp sesame seeds
1 tbsp vegetable oil
1 spring onion, finely sliced
1 red chili, finely chopped (optional)
1 tsp fresh ginger, sliced (optional)
For the sauce
The juice and zest of 1 medium-sized lemon
3 tbsp rice vinegar
2 tsp soy sauce
2 tbsp mirin
1 tsp freshly grated ginger
1 tsp brown sugar (optional)
1- To make the sauce: add all of the ingredients to a small bowl and whisk to combine. Cover with cling film and place in the fridge until ready to use.
2- Roll the salmon fillets into the sesame seeds to coat.
3- Heat the vegetable oil into a medium-sized pan placed over medium-high heat. Cook the salmon pieces for 30-45 secs on each side (depending on how ‘pink’ you like it).
4- Remove from the heat and leave to cool for a minute or two before slicing into approx 2 cm slices (or place in the fridge for 20-30 min if you prefer to serve the salmon chilled).
5- Drizzle a tablespoon of sauce over the salmon and top with spring onion, ginger and chili. Serve immediately alongside the rest of the sauce.
NB: The salmon can be cooked up to two hours ahead and kept in the fridge until ready to slice n’ eat. Drizzle the sauce over the salmon just before serving.
Express hostess: if short on time, use ready made ponzu sauce mixed in with fresh ginger instead of making the dressing from scratch.