This is my salmon dish with a strong Japanese influence
Ingredients:
- 800g Salmon Fillet
- 30ml Olive Oil
- 1 Cup White wine
- 80g Sea Salt
- 1 Tbsp Ground Pepper
Wasabi Mayonnaise:
- 100g Korean or Japanese Mayonnaise
- 50g Sugar
- 30g Wasabi Powder
- 30ml Lime Juice
- 20ml Lemon Juice
Orange Zest:
- 2 Oranges
- 50g Sugar
- 1 Cup Orange Juice
What to do:
Preheat the oven to the lowest temperature.
Slice the salmon into bite-size pieces and drizzle with the olive oil, wine, sea salt and pepper on top. Leave for 20 minutes at room temperature.
Place salmon on a lined baking tray and bake in the oven for 10-20 minutes until the salmon is only cooked in the middle. Remove from the oven and it is ready to serve.
Meanwhile, make the mayonnaise by mixing all ingredients together.
To make the orange zest, remove the peel and slice the orange peel into thin pieces. Put the orange peel, sugar and juice in a pan and bring to a simmer. Cook until the mixture appears shinny and sticky.
To serve, place the salmon in the centre of the plate and drizzle the orange zest in a circle around the edge of the plate. Pour the mayonnaise in a mound so it can be dipped into.
