Smoked salmon, salad and wasabi mayonnaise
Series 3, episode four: Smoked cedar plank salmon with beetroot, avocado and orange salad and fresh wasabi
Serves 8. Light main course or great lunch dish.
Step 1. Wasabi Mayonnaise
Ingredients:
1 cup mayonnaise
1 Tbl fresh wasabi paste
Method:
In a bowl mix together the mayonnaise and fresh wasabi
paste. Let it sit for half an hour to let the flavour and heat
develop. Add more wasabi to taste if you desire. Keep refrigerated
until required.
* If using Wasabi powder, mix a small amount up into a paste before
folding through your mayonnaise. Again add more or less to
taste.
Step 2. Brown Sugar and Salt Cure for
Salmon
Ingredients:
8 x 150gm boneless salmon fillet portions
200gm brown sugar
40gm sea salt
Method:
Mix the brown sugar and salt together and layer a liberal
amount on top of each salmon portion. Refrigerate for a couple of
hours or overnight.
Step 3. Cabernet Syrup
Ingredients:
1 cup cabernet vinegar (or similar)
1 cup sugar
Place both ingredients in a small saucepan and reduce to runny
syrup consistency. Can be stored in a jar at room temp until
required.
Step 4. Cooking, plating and serving
Ingredients:
8x brown sugar cured salmon portions
8x cedar planks (cut same size as the salmon
portions)
500gms cooked fresh beetroot (skinned / large
dice)
40x orange segments
4x firm but ripe avocados (medium dice)
1 bag rocket or similar
Mandarin oil, olive oil or similar
Cabernet syrup
Fresh wasabi mayonnaise
Lemon squeeze
Method:
Heat up your BBQ to high. Once hot, place the salmon
potions on the individual cedar planks and place them on the grill
grate. Lower the lid or if you don't have a BBQ with a lid, cover
with a roasting pan or similar.
Check after five minutes and then in two minute intervals.
Remove from the heat when just cooked or slightly earlier. (The
cedar planks should be burnt around the edges).
While the Salmon is hot smoking, arrange the beetroot, orange
segments, avocado pieces, and rocket around each plate.
Drizzle the mandarin oil over the salad components and likewise
repeat with the cabernet syrup.
To finish, remove each salmon portion from the cedar planks and
place a piece in the centre of each plate. Spoon over a dollop of
the wasabi mayonnaise on each portion; add a squeeze of lemon juice
and serve.
