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
1 cup mayonnaise
1 Tbl fresh wasabi paste
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
8 x 150gm boneless salmon fillet portions
200gm brown sugar
40gm sea salt
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
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
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
Fresh wasabi mayonnaise
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.