Jeff ’s Pepper Cured Ōra King Salmon with Edamame Bean Puree and Cucumber Pickle

Jeff cooked this wonderful dish for us as part of the Menu Development Day at The Foodstore in February. His recipe is replicated below.

Salmon Cure

150ml mirin

150ml rice wine vinegar

100ml soy sauce

2 tsp pink peppercorns

2 tsp sichuan peppercorns

1 red chilli split in half

2 tsp toasted sesame oil

1 Tbsp tomato ketchup

4-5 star anise

1 sheet nori

2x portions Ōra King salmon

Add all to pan, warm through to infuse flavours.  Let cool, add salmon, and marinate 2-3 hours.  Wrap in nori leaf and pan fry 3-4 mins each side.

 

Cucumber Pickle

100ml mirin

100ml rice wine vinegar

75g sugar

125ml water

1 tsp yellow mustard seeds

2-3 star anise

200g deseeded and peeled cucumber

Add all ingredients to pan apart from cucumber.  Heat pickle mix to dissolve sugar. Then add diced (and peeled) cucumber.

 

Edamame Bean Puree

250g soy beans/edamame beans

2 tsp wasabi sauce

3 tsp cream

Salt to taste

Blanch beans when still hot, blend till a paste, season, place in piping bag and add as a garnish once salmon is plated.

 

Garnish

1 sliced radish

6 micro radish leaves

Baby sliced golden beetroot