CRISPY SALMON WITH HERBY WHITE MISO SAUCE AND SESAME MAYONNAISE

Crispy Skin King Salmon, fresh from the crystal clear waters of the Marlborough sounds served with a dreamy creamy duo of sauces.

Make this your 2020 signature Christmas dish!   

We loved receiving our first overnight delivery from Takitimu Seafood. Ngāti Kahungunu Iwi owned and operated they offer such an incredibly diverse range of product, that if you type ‘salmon’ into search, 20 products pop up!

We love that Kitenga (transparency) Kaitiaki mo ake tonu (sustainability) and Kounga (quality) drive the business and if you order by 12pm, you are only a click away from having ocean fresh seafood on your door step tomorrow morning anywhere in Aotearoa!

@takitimuseafood.co.nz

THE SALMON

4 Takitumu Salmon fillets approx. 600 - 800 g
2 T Olive oil
Kosher Salt

THE SAUCE 

3 T white miso
3 T toasted sesame seeds
½ inch ginger, peeled and chopped
3 T lemon juice
2 T lime juice
2 T olive oil
1 T white vinegar
1 T maple syrup
1 c coriander leaves
½ c mint leaves
½ c basil leaves
Water to thin

THE MAYONAISE

½ c good mayonnaise
1 t white miso
1 T roasted sesame oil

THE FISH PREP

Pat Salmon fillets dry with paper towel and place in the fridge on an uncovered plate, skin side up, to dry out the skin as you make the sauces.

WHITE MISO HERB SAUCE

Blitz all ingredients apart from water in the nutribullet till creamy smooth. If you want to serve as a dollop then don’t add much water, if you want to drizzle it, add water a little at a time till consistency is reached.

*** This makes more than you might use for this dish but it’s so unbelievably delicious you’ll want to eat it every day!

SESAME MAYO

Mix all ingredients together.

Remove salmon from the fridge, give it another little pat down to ensure it’s fully dry, and season with kosher salt on both sides.

Put 2 tablespoons of olive oil in your cold Ironclad Pan and nestle fillets, skin side down in the pan.

Turn the heat up to high. And using a fish slice press down on the top of each fillet for 20 – 30 seconds to stop the edges from curling up. If you have two fish slices, have a go at using both hands!

3 – 4 minutes in and the skin should be crunchy and golden. Turn off the heat, flip the fillets and continue to cook for 1 – 2 minutes depending on how thick the fillets are and how well done you like your salmon.

TO SERVE

Drizzle with herbed sauce and sesame mayonnaise and some balsamic glaze if you have it on hand!  And serve with the Warmed Peashoot, Fennel and Edamame Salad with soft-boiled eggs.