Buy a whole pin-boned side of New Zealand farmed salmon, skin on.
Ingredients
| 1 | Boneless salmon fillet |
| 1 | Cane sugar, finely grated |
| 1 to brush | Oil |
| 1 | Lime |
| 1 to taste | Freshly ground black pepper |
| 1 splash | Fish sauce |
| 1 | Miso paste |
| 1 | Shiitake mushrooms |
| 1 | Enoki mushrooms |
| 3 | Curry leaves |
| 3 | Vietnamese mint leaves |
Directions
- Brush a baking tray with oil. Cut the salmon into individual-size portions and brush with oil.
- Finely grate cane sugar and lime zest over the salmon pieces. Season with ground pepper.
- Splash the salmon with Thai fish sauce.
- Before baking the salmon, make a broth with white miso paste, gently warmed with enough water to make a light stock base. Quickly poach some sliced shiitake and trimmed enoki mushrooms in the stock and add a few fresh curry leaves. Put into a hot oven and just cook the salmon. It should be warmed through, but rare in the centre.
- Ladle the broth into serving bowls, place a warm salmon serve into each bowl and toss in a few Vietnamese mint leaves. Serve with an Asian spoon and an entree fork.
NB:for this particular dinner I made a stock from crayfish bodies (a two-hour process) and enhanced it with the white miso. This is fine if you have some cray bodies and the time, but that is