Tuesday, July 14, 2015

RECIPE: Salmon Tataki by Chef Seiji Kamura

Salmon Tataki or pan-seared salmon is one of the easy-to-make Japanese dishes demonstrated by Chef Seiji Kamura at The Maya Kitchen.







Salmon Tataki
(Pan-seared Salmon)
 
 
300 grams                  salmon, boneless and skinless
30 ml                         olive oil
½ tablespoon              salt
 
Wasabi Sauce:
2 tablespoons            wasabi powder, dissolved in little amount of water
30 ml                        soy sauce
20 ml                        mirin
30 grams                   black pepper
 
Garnish:
1 piece                       Japanese cucumber
80 grams                    carrots
                                  romaine lettuce
 
1.     Plate seasoned salmon and brown the skin all over using a blow torch.
2.     Soak whole salmon in cold water for a few minutes, strain and pat dry.
3.     Slice salmon and serve with wasabi sauce (to make the sauce, simply mix together all ingredients for wasabi sauce).
4.     Garnish salmon with sliced cucumber, carrots and lettuce.
 

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