Blowtorched Salmon with a Zingy Dipping Sauce


I love this recipe, simple but absolutely fantastic, the chef in me will always want to use the blowtorch at every opportunity, it adds a depth of flavour that you get from flame on fish that I don’t think you can get from a frying pan


Its a great way of introducing people to sashimi, by giving texture and flavour, you can transform this dish by serving along side some glass noodles


SHOPPING LIST

200g of skinless salmon

A good blowtorch ( or frying pan if you prefer)


FOR THE DIPPING SAUCE

1 clove of garlic finely grated

4 tablespoons of light soy sauce

A piece of ginger finely grated ( thumb nail size)

A squeeze of lime juice

2 teaspoons of mirin (. You can get mirin in the supermarket)

1 tablespoon of sesame oil



METHOD

1. Firstly make the dipping sauce by putting all the dipping sauce ingredients in a mixing bowl and stirring well ( You can now use the dipping sauce immediately, or store in a jar in the fridge for upto two weeks)


2. Now for the salmon, lightly brush the salmon with a light oil, rapeseed or vegetable is perfect, season the salmon on all sides, gently sear your salmon on all sides with the blowtorch, being careful not to burn, but you want a golden brown colour, the centre wants to be perfectly pink, transfer to a plate and allow to cool


3. Slice the salmon into equal pieces and arrange onto serving plates


4. You can either pour the dipping sauce over the salmon or serve separately


5. Garnish with sesame seeds, finely chopped spring onion and serve


Again, this recipe is fantastic for anyone looking for something tasty but low in calories and saturated fat



Happy cooking


Jon


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