Daniel Wilson’s Sake Cured Ōra King Salmon with Wasabi, Daikon, Spicy Roe Dressing

Thanks to our keen ‘Ora Boy’ Daniel Wilson from Huxtable, Melbourne, for contributing this tasty recipe:

500 gm Ōra King salmon, skinned and blood line removed

½ cup blond miso

50 ml sake

2 tbsp dried wakame

Cut the salmon in half length ways.  Mix the miso and sake together and rub all over the fish.  Place in a container, cover & place in the fridge for 12 hours.  Remove the fish from the fridge and rinse the paste off under cold water.  Pat dry with paper towels and return from the fridge.

 

Wasabi dressing

1 tsp wasabi powder

1 tsp sake

50 ml olive oil

Mix all ingredients together and place in a squeezy bottle.

 

Spicy roe dressing

¼ cup Japanese mayonnaise (kewpie)

1 tsp chilli oil

1 tbsp flying fish roe

½ tsp roasted sesame oil

Mix all ingredients together and place in a squeezy bottle.

 

Pickled daikon

5 cm piece daikon

50 ml rice vinegar

50 ml mirin

Slice rounds of daikon on a Japanese mandolin and then use a 1 cm ring cutter to cut out circles.  Mix the rice vinegar and mirin together and pour over the daikon.  Place in the fridge overnight.

 

To serve

Slice the salmon thinly and arrange nicely on a plate.  Drizzle the wasabi dressing over the salmon.  Place dots of the spicy roe around the plate.  Place circles of daikon around the plate too.  Finally sprinkle with the dried wakame and serve immediately with a dry chilled sake.

 

Serves 4