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Mirin Cured Salmon with Olive Leaf, Kohlrabi, Farro and Ginger

For a light, summery recipe that's guaranteed to impress, you can't go past this delicious dish.

Mirin Cured Salmon with Olive Leaf, Kohlrabi, Farro and Ginger

Sam Mannering is the author of ‘Food Worth Making’ and ‘A Year’s Worth: Recipes from Dunsandel Store’. He cooks, writes about it, and sometimes acts a bit too. He is the weekly food columnist for the Sunday Star Times, and a contributor to Cuisine and House and Garden. He is the co-owner and executive chef of Auckland eatery, Homestead and Company. He lives in Auckland, New Zealand.

400g Regal salmon, skinned and boned
a thumb’s worth of ginger, finely sliced
50ml mirin
1 tbsp sesame oil
2 tbsp light soy sauce
salt
500g farro
3 tsp pickled olive leaf
1 tbsp miso
half a kohlrabi
1 tbsp preserved ginger, finely shredded
1 tsp sesame oil
microgreens, to serve

Two days before you want to serve the dish, place the salmon over a length of cling film, rub the ginger, mirin, sesame oil and soy sauce all over and into the fillet, then sprinkle a layer of salt on both sides and wrap up tightly in the cling film. Place in the fridge for two days to cure.

Wash the farro until the water is clear, then simmer in plenty of salted water until just tender, then drain. Spread in a roasting dish, and mix in the pickled olive leaf and the miso paste, and heat through in the oven until hot again.

Rinse the salt off the salmon and thinly slice. Shave the kohlrabi and combine with the shredded ginger, sesame oil and salmon. Arrange the salmon and kohlrabi mixture over spoonfuls of the farro, garnish with microgreens and serve.

sam-mannering

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