Tuesday, 25 September 2007
Seared Salmon with wasabi mayo and wilted Asian greens.
Fish. It's good for what ails you. Brain food and all of that.Omega 3's.
BUT, a lot of people are put off by it. here's an easy peasy recipe that any doofus can do and look like a pro.
First, buy the best quality, sashimi grade tuna or salmon fillets you can get you hands on. You can pay up to $10 a fillet, but believe me, it's worth it. Marinate in some light soy and some fried shallots (available in big buckets for next to nothing from an Asian gocer.
In a random bowl, mix some good quality mayo (I use Hellmans', Best Food's or Thomy.. as long as it's a good quality egg yolk mayo) and a goodly squirt of wasabi. Allow this to sit in the fridge for at least an hour, while your fish marinates...
While you're waiting, prep your greens. Today I used some baby bok and some snow pea sprouts and something that looked like broccolini.
Buy more greens than you think you need. They wilt down to almost nothing.
Add a goodly splash of sesame oil to your wok and get it smokin'.
Add the fish skin side down.
Fry off until the colour juuuuuust appears 1/2 way up the sides of the fillet. Flip.
Fry on this side for only a minute or two.
Set aside to rest.
Add a splash more sesame oil and re heat to smokin'
add greens and a good splash of soy or terriaki marinade.
Toss until wilted.... here's an action shot!!!
See... they wilt down to pretty much nothing in a few seconds...
run a packet of udon noodles under hot water in a colander. drain well and add to wok.
toss to combine...
Pile greens on plate.. top with salmon, dollop on wasabi..