Tasmanian Salmon with soy Alpine Pepper dressing

    35 minutes

    Tasmanian Salmon seasoned with Rainforest Rub, Fruit Spice and served with a soy dressing.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 4 whole baby Tasmanian salmon, cleaned
    • 1 tablespoon Buderim minced ginger
    • 1 bunch of shallots
    • 4 serves (1 punnet) shiitake mushrooms
    • 4 serves snow peas
    • 2 cups bean sprouts
    • 1 teaspoon rainforest rub
    • 4 tablespoons Buderim pickled ginger
    • lemon myrtle oil
    • 100ml low salt soy sauce
    • 80ml mirin
    • 5ml fish sauce
    • 1 tablespoon Buderim minced ginger
    • 2 teaspoons Alpine Pepper
    • A pinch Fruit Spice

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Stuff each salmon with the shallots and ginger, preheat oven to 160°C.
    2. Warm a fish pan and rub the salmon with a little oil.
    3. When the pan is hot seal the salmon on both sides.
    4. Place in the oven for eight minutes.
    5. Remove the fish; test for done-ness and brush the top with lemon myrtle oil.
    6. Slice the shiitake mushrooms and de-string the snow peas.
    7. Warm a wok or large pan and stir-fry the three vegetables.
    8. Season with the rainforest rub.
    9. For the Soy Alpine Pepper dressing: Warm the mirin in a small saucepan and squeeze in the juice from the ginger. You need about 5ml of juice all up for flavour. Add the Alpine pepper and Fruit spice and bring to a gentle simmer. Remove from heat; add fish sauce and soy and it’s done.

    Serving suggestion

    Place the vegetables in the centre of a large plate and lay the Tasmanian Salmon on top. Drizzle plenty of dressing around the plate and serve extra in side dishes.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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