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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 26 Annie and Lloyd: Miso Salmon with Tempura Mushrooms


Watch MKR on TV2 and TVNZ OnDemand

Prep: 30 mins (+1 hour marinating)              

Cook: 30mins            

Serves: 4

 

Ingredients

  • 4 x 150g salmon fillets, skin scored
  • Salt and pepper, to season
  • 24 button mushrooms
  • Vegetable oil, to deep-fry
  • 1 tbs toasted black and white sesame seeds
  • Asian micro herbs, to garnish

 

Miso Marinade

  • 100g (1/3 cup) white miso paste
  • 60ml (¼ cup) salt-reduced soy sauce
  • 1 tbs honey
  • White pepper, to season

 

Green Tea Salt

  • 2 tbs dried green tea leaves
  • 40g (¼ cup) flaked sea salt

 

Avocado Puree

  • 1 large ripe avocado
  • 1 tbs lime juice
  • 1½ tsp wasabi paste

 

Tempura Batter

  • 1 egg
  • 200g plain flour
  • 250ml (1 cup) ice-cold soda water

 

Method

  1. To make miso marinade, combine all ingredients in a bowl. Season with white pepper. Add salmon and rub all over. Cover and refrigerate for 1 hour to marinate.
  2. To make green tea salt, using a mortar and pestle, grind tea and salt. Pass through a fine sieve to remove large pieces.
  3. To make avocado puree, process all ingredients in a food processor until combined. Season with salt and pepper, then refrigerate until required.
  4. To make tempura batter, lightly whisk all ingredients until just combined (the mixture should be a little lumpy, not smooth). Add mushrooms in small batches and toss to coat.
  1. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop mushrooms into the oil and fry, turning halfway, for 5 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with green tea salt.
  1. Wipe off excess marinade from salmon and season sin with salt and pepper.
  2. Preheat a lightly oiled frying pan over medium-high heat. Add salmon and cook, skin side down, for 2 minutes or until crisp. Turn and cook for a further 1-2 minutes or until cooked to your liking. Remove from pan and set aside for 3 minutes to rest.
  3. Divide salmon among serving plates and top with avocado puree and mushrooms. Sprinkle over sesame seeds and garnish with micro herbs to serve.

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