Grilled Sesame and Ginger Salmon with Pickled Vegetable Salad

Grilled Sesame and Ginger Salmon with Pickled Vegetable Salad 

SERVES 4




This image and recipe have been reproduced with the kind permission of Dish magazine issue #66
Recipe by Claire Aldous
Photography by Josh Griggs

Dish is a New Zealand magazine for people who love food – whether they're experienced cooks or enthusiastic beginners. Each issue is full of approachable recipes using fresh, seasonal ingredients and stories about local food producers, new products and useful guides. 

To learn more about the magazine or discover more recipes visit www.dish.co.nz.

INGREDIENTS 
4 skin-on, salmon fillets, about 200 grams each

Marinade
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 spring onions, finely chopped

To serve
fresh coriander and limes to serve
Pickled Vegetable Salad, recipe below 

Pickled Vegetable Salad
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon finely julienned fresh ginger
2 teaspoons caster sugar
1 clove garlic, crushed
½–1 teaspoon sriracha sauce
2 medium carrots, peeled
1 small telegraph cucumber
3 radishes, very thinly sliced
2 spring onions, thinly sliced
1 long red chilli, thinly sliced
1 lime, halved
METHOD
Preheat the grill to its highest setting.

Marinade: Combine all of the ingredients in a bowl. Place the salmon in a shallow dish and spoon over the marinade. Cover and refrigerate for 30 minutes or up to 2 hours.

Transfer the salmon to a foil-lined baking dish and place under the grill for several minutes or until golden and cooked to your liking.

The salmon can be eaten warm, at room temperature or chilled. Serve with fresh coriander, lime wedges and the Pickled Vegetable Salad. 

Pickled Vegetable Salad: Whisk the vinegar, oil, ginger, sugar, garlic and chilli sauce together in a large bowl.

Using a vegetable peeler, shave long strips o the carrots and cucumber, discarding the inner core of seeds. Add to the dressing along with all the remaining ingredients, except the lime. Toss everything together and set aside for 1 hour, turning occasionally.

To serve: Lift the salad out of the dressing and place in a bowl. Squeeze over the lime just before serving. 

Pantry note: Sriracha is a type of hot sauce or chilli sauce made from a paste of chilli peppers, distilled vinegar, garlic, sugar, and salt. Available at Gourmand Ingredients. 


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