GRILLED GRANDE SALMON WITH MISO AND MAPLE CRUST FINISHED WITH KRAUT AND CAVIAR
Serves 6 – 10
TADA! We present to you THE GRANDE LEGACY.
A pan big enough to cook a whole side of salmon! And then some. And that’s what we call a GAME CHANGER.
Today’s recipe will see you crisping up the skin of the salmon on the stovetop then finishing your masterpiece off under the grill in the oven. In 15 minutes you’ll be carrying that pan full of sizzling goodness to your Christmas Table.
This Christmas day showstopper is always a hit at our place. Salty miso, sweet maple syrup, spicy fresh ginger and tangy lemon juice combine to create the most delicious ‘crust’. And on serving, layers of crunchy, juicy, tangy kraut and salmon caviar cut through the salmons’ richness to deliver perfectly balanced mouthfuls of Christmas joy.
High Country Salmon farm their fish in the fast running glacial waters of Twizel’s canals. If you’re in the neighbourhood, pop in and catch one. It’s super fun and they’ll fillet and bone out the fish for you to take home and cook. Excellent. And don’t leave without a jar of their salmon caviar. O M G. These crunchy jewels are like little flavour bombs exploding in your mouth. And if you don’t feel like fishing they’ll deliver to your door.
Urban Hippy Miso, is the only Miso made in NZ and arguably the best Miso in the world. Cook & Nelson should be awarded a medal for bringing Noble Maple syrup to our shores. It’s aged in bourbon barrels in Quebec and takes maple syrup to the next level. Hide it in the top cupboard away from the kids! And if you haven’t already, make sure you work your way through The Wild Fermentary’s range of products. From kraut and kimchi to kefir each product is crafted with love and care and you sure can taste it. Their Beet Kraut is as colourful as it is crunchy and tangy. Full of spices and Sichuan pepper a final drizzle of chilli oil adds a lovely spicy finish to the dish.
And that’s a wrap on recipe creating and writing for Ironclad 2022. Thanks for watching and reading and cooking and eating with us. We hope you’ve found joy and inspiration in our offerings.
1 x side High Country Salmon, skin on, pin boned
2 t sesame/olive oil
2 T Urban Hippy Miso
2 T Noble Maple Syrup
1 T minced Ginger
Juice ½ lemon
½ c Wild Fermentary Beet Kraut
¼ c mayonaise
3 T chilli oil
1 jar high Country salmon caviar
Watercress or herbs of your choice
Heat the Grill option on your oven to its hottest setting.
On the stovetop, heat your Grande Legacy to smoking hot. Brush with oil and swiftly lay the salmon, skin side down, in the pan.
For the next two minutes, apply pressure to the flesh side of the salmon with a couple of fish slices to ensure the skin connects with the oil and the heat. This will create the crispiest of skins.
Now mix miso, maple syrup, ginger and lemon juice together and spread evenly over the flesh side of the salmon as it continues to fry skin side down.
Check the skin is nice and crunchy then move pan from the stove top to under the grill and grill for 3 minutes or until the miso ginger crust has caramelised.
Remove pan from oven. Sprinkle the Beet Kraut over the top of the salmon. Drizzle with mayonnaise and chilli oil. To finish scatter with salmon caviar and heaps of watercress and serve sizzling hot and magnificent to your Christmas Table.
Serve with piles of grilled asparagus and wash it all down with buckets of crisp, cool white wine.
Happy Christmas all!