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Seared salmon sashimi with summer vegetables and miso and yuzu dressing
Serves 4 Starters and mains
Ingredients
- 1 x 5g pack of seaweed thins with wasabi, Itsu brand
- 1tbsp sesame seeds
- 500g chunky skinless fillet of salmon, pin bones removed
- 2tsp olive oil
- 150g trimmed asparagus, sliced in half lengthways
- 600g broad beans in their pods or 200g shelled
- 175g fresh peas
- 8-12 radishes, thinly sliced
- 1 large ripe avocado
- chervil leaves with flowers, if available, or any edible small flowers, to serve
For the dressing
- 60ml mirin
- 75ml yuzu
- 1tsp caster sugar
- 2tbsp white miso
- 1tbsp rice wine vinegar
- 1tsp unroasted sesame oil
Method
Finely crush the wasabi thins and mix with the sesame seeds. Coat the salmon with the oil and press the sesame seed and seaweed mixture into the flesh to coat. Heat a non-stick frying pan on high. Sear the salmon on all sides for a few seconds. Cool and wrap in cling film and transfer to the freezer for 45 minutes.
Make the dressing by putting all the ingredients into a jar and shaking it vigorously to emulsify.
Remove the wrapping from the salmon and slice it into 3mm slices. Keep chilled.
Cook the vegetables in a pan of boiling salted water, starting with the asparagus for 2 minutes, followed by the broad beans for 1 minute, then the peas for a further 1 minute, until all are cooked to your liking. Drain well, place in a bowl with the radishes and gently fold in nearly all of the dressing.
Slice the avocado into wedges. Divide the rest of the dressing among the plates, along with the summer vegetables. Top with the sashimi, avocado and chervil or flower sprigs, if using.
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