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
- 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.