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Recipes

Miso-glazed seared salmon

Succulent salmon is not only delicious, it’s a super food. Impress your friends with this recipe, by Grant Cullingworth, executive chef at The Westin Cape Town.

Serves: 1

Ingredients

150g, bruised and finely chopped lemon grass stalks
150ml lime juice
50g chopped coriander leaves
20g red, deseeded and chopped chillies
10g chopped garlic
50g rice wine vinegar
10g dijon mustard
30g palm sugar
5ml grape seed oil
350ml avocado oil
2 egg yolks
10g salt
50g organic Bulgarian yoghurt
15ml honey
3ml almond essence
10g grape seed oil
20g blanched, green asparagus
5g of shaved radishes
10g shaved baby fennel bulbs
50g skinned, seeded and portioned steamed butternut
2g sprinklers or grape seed oil
5g salt
2g white pepper
100g grape seed oil
500ml fish stock
125ml mirin
125g sugar
50ml
50g fresh Norwegian salmon skin off, boned and portioned
5ml grape seed oil
15ml of the miso glaze

Method

Begin by making the lemongrass dressing the day before. Place egg, mustard, vinegar, lime juice, chilli and lemongrass in a bowl and whisk. Slowly add the oils until the mix emulsifies and thickens to a sauce consistency. Wrap and allow to infuse overnight. The next day, pass the vinaigrette through muslin. Add chopped coriander and touch of sesame oil. Season to taste.

Blanch the asparagus in hot water. Slice lengthways and into halves. Place into a bowl with the butternut, fennel and radish and dress with the lemongrass and lime dressing.

To make the miso glaze, place all ingredients in a pot and reduce to syrup consistency. Adjust seasoning and cool.

Next, dry the salmon with paper towel and brush with the miso glaze. Sear the salmon on a hot flat top till a good, even caramelisation results. Remove and rest.

To make the almond yoghurt, place the ingredients in a mixing bowl and whip till well mixed and light. Season to taste.

Serve with the salad and a spoonful of almond yoghurt. Garnish with micro sprinklers and grilled lime, and a drizzle of the miso glaze.

Recipe by Grant Cullingworth, executive chef at the Westin Cape Town. Find this dish on the menu at Thirty7, the hotel’s French brasserie-syle restaurant.

Looking for miso and mirin? Search for an exotica store near you with our handy stores and markets search.

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