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Sesame Crusted Salmon in Miso Broth

This salmon dish was created by Sealand Quality Foods’ chef, Ivars Rasa. The Sushi Grade Salmon is the star of this plate. He gets creative with flavours and textures for this mouth-watering meal. Full of spiced flavours, veggies and a kick of wasabi, over udon noodles in a citrus yet salty miso broth.

Ingredients

• 4 Sealand sushi grade salmon portions
• pinch Kosher salt
• ¼ cup sesame seeds
• 2 tbsp vegetable oil
• 1 cup shiitake mushrooms, stems cut off
• 1 tbsp garlic, minced
• 2 tbsp fresh ginger, minced
• 1 tsp Sriracha
• 1 tbsp soy sauce
• 1 900 ml beef or vegetable flavoured Pho
• 2 lemongrass stalks
• 1 tbsp miso
• 1 package udon noodles, sub rice vermicelli for gluten free
• 4 bok choy, quartered
• ½ cup snow peas
• 1 red pepper, julienned

Garnish

• wasabi paste
• pickled ginger
• chopped cilantro

Method

1. Preheat oven to 350℉.
2. Put sesame seeds on a large plate; season the salmon with sea salt and pepper. Face down, coat the salmon in sesame seeds. Set aside.
3. Heat 1 tbsp of the vegetable oil In a frying pan on medium-high heat; add mushrooms, garlic, 1 tbsp of ginger and Sriracha. Cook for 15-20 minutes or until mushrooms are tender. Add soy sauce to deglaze the pan. Set aside.
4. In a large pot on the stove at medium-high; add beef pho, lemongrass, 1 tbsp of ginger and miso. Bring to a boil; turn heat to low and let simmer; mixing occasionally.
5. Over high heat with an oven-proof frying pan heat 1 tbsp vegetable oil; sear salmon, sesame side down, for 2-3 minutes.
6. Transfer to the oven, bake for 5-7 minutes or until desired doneness.
7. Discard the lemongrass from the broth.
8. Add udon noodles to the broth; add cooked mushrooms, bok choy, snow peas and peppers cook for 3-4 minutes.

Plated Serving

In a shallow bowl add udon noodles, vegetables and miso broth. Top with salmon. Add more broth as desired. Garnish with wasabi, pickled ginger and cilantro.

4 – 6 servings | Prep Time: 20 min| Cooking Time: 40 min | Total Time: 60 min