How to make delicious aburi salmon
The beauty of cooking with salmon is that there are probably a hundred and one ways you can work with the produce, making it an easy home favourite. Eager to venture out of your salt and lemon rubric? Try your hand at this delicious recipe crafted by Markus Dybwad, executive chef & general manager of FISK Seafood & Market — showcasing a beautiful aburi salmon accompanied with goma tofu purée. Weighing in on a sweet and fragrant Asian marinade, this creation will definitely be a massive hit at the dinner table. At last, a good enough reason for you to invest in a blow torch.
Sweet Asian sauce: Here's what you need
100g Soy Sauce
50g Dark Soya Sauce
50g Oyster Sauce
10g Sesame Oil
50g Garlic, chopped
50g Hoi Sin Sauce
Sweet Asian sauce: How to make it
1. Marinate a whole 200g fresh salmon back loin in the well-mixed sweet Asian sauce for 12 hours.
2. Reserve some sauce for plating.
Goma tofu purée: Here's what you need
1 packet Silken Tofu
50g Goma White Sesame Dressing
Goma tofu purée: How to make it
1. Blend into a smooth purée and store in a piping bag or squeeze bottle.
Pickled orange skin: Here's what you need
100g Caster Sugar
Pickled orange skin: How to make it
1. Peel and cut orange skin into fine strips or use a zester.
2. Boil two pots of water and a third pot with sugar and boiling water.
3. Boil the orange skin one minute in each pot, and finish in the sugar syrup untill it turns translucent.
1. Remove the salmon loin from the sauce, then torch the salmon with a blowtorch.
2. After torching, slice the salmon loin into 5mm slices.
3. Plate with sweet Asian sauce and goma tofu purée, then garnish with pickled orange skin and cress.