A succulent salmon dish from Guy Turland to celebrate World Salmon Day earlier this month with Tassal Salmon.
Guy Turlandʼs salt, nori and ginger crusted salmon
Salt, Nori and Ginger Crusted Salmon
- mortar & pestle or blender
- 300 g Tassal Fresh Tassie Salmon skin off 1 cup white rice
- 4 sheets nori
- 1 ⁄2 cup sesame seeds 1⁄2 tsp coriander seed 1 tbsp cumin seeds
- 1 ⁄2 tsp dried chili flakes Rind of 1 lemon
- 1 tsp salt
- 1 ⁄2 cup Kecap Manis
- 1 tbsp ginger minced Juice of 1 lemon
- 1 bunch coriander
- 1 bunch shallots
- 12 green beans
- 1 bunch broccolini
- 1 thumb sized piece ginger sliced
- 1 lime cut into wedges
- Preheat oven to 180°C. Cook rice according to packet instructions.
- Meanwhile in a mortar & pestle or blender, combine nori, sesame seeds, coriander seeds, cumin seeds, chili flakes, lemon rind and salt until fine.
- In a separate bowl, to make a ginger glaze, combine Kecap Manis, minced ginger and lemon juice.
- Generously coat salmon with the ginger glaze and then top with nori salt mix, patting down to form a thin, even crust. Reserve 1 tbsp to serve.
- Place coriander, shallots, green beans, broccolini and sliced ginger on a baking tray or heavy based pot, top with salmon and bake for 12 minutes.
- Serve with a side of rice, lime wedges and extra ginger glaze.
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