Sesame Crusted Miso Salmon with Soy Pearls.

Sesame Crusted Miso Salmon with Soy Pearls.

Sesame Crusted Miso Salmon with Soy Pearls|Fine Dining at Home.

I love Japanese cuisine but it does tend to look unspectacular. I’ve seen three michelin star restaurants in Japan and all you get is a different flavoured nigiri after nigiri. Nothing exciting about that.  This tests my imagination to create something tasty, colourful and overall look like fine dining to suit the blog.

There are numerous ways to serve salmon but this has become my favourite, it would also work well with cod. I marinade the fish in a mix of miso, rice vinegar and sugar. It seasons it perfectly, and once decorated with the sesame seeds leaves the salmon with a superb crunchy texture and seasoned perfectly. The soy sauce pearls I found in a jar, there were also some balsamic ones, they are found in Sainsbury’s in the UK. They are a new must have, not too salty and they look like caviar, brilliant.

The rest of the dish is made up of an oven baked chicken spring roll. I adapted the recipe to a more Asian taste. They were perfectly crispy, adding the texture I wanted. They don’t taste as nice a fried one, but I believe you can make up for that with the filling. I chose to bake this as I had created enough mess without getting the deep fat fryer out. I was also intrigued how they would compare.[purerecipe]

Ingredients

    Sesame Crusted Salmon

  • 4 Salmon Fillets
  • 250ml Miso
  • 100ml Rice Vinegar
  • 50g Sugar
  • 50g Sesame Seeds
  • 4 Tsp Soy Sauce Pearls
  • 1 Tsp, made to a sticky glue with water. Cornflour
  • Spring Rolls

  • 250g, minced Chicken
  • 1/2, finely chopped Onion
  • 100g, shredded Cabbage
  • 1 Can. Water Chestnuts
  • 1 Chilli
  • 1 Tbsp Soy Sauce
  • 6 Sheets, cut in half so 12 sheets A4 sized. Filo Pastry
  • 100ml Oil
  • Firecracker Rice

  • 250g Sushi Rice
  • 1, large finely cubed Carrot
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Light Soy Sauce
  • Cucumber Salas

  • 1, sliced with a vegetable peeler, omit the centres. Cucumber
  • 75ml Sushi Rice Seasoning
  • 1 Tbsp Toasted Sesame seeds

Directions

  1. Mix the miso, rice vinegar and sugar together. Add the salmon and marinade for 30mins to two hours.
  2. Fry chicken, cabbage and onion together until the chicken is cooked. Mix together the rest of the ingredients. To assemble your spring rolls brush one piece of filo with oil. Add 2 tablespoons of the mix 2 cm in from an edge in the middle. Fold over the 2cm border, wrap the sides over then roll up into a parcel. Repeat with the remaining mixture. Place on greaseproof paper on a baking tray. Bake at 200°c for 25-30mins. They can easily be reheated also.
  3. Wash the rice well, add 350ml water to the rice. Slowly bring to boil in a covered pan, 5 mins. Boil for 5mins with the lid on, then leave to stand until ready to use. While the rice is cooking, cook the carrot in a drop of sesame oil for 5mins. Add the rice to the cooked carrot, then season with the soy sauce.
  4. For the salmon, remove from the marinade. Brush one side with the cornflour mix. Sprinkle the seeds over and make sure they give a good coating. Over a medium to high heat cook the fillets for 5minutes. Turn over and turn off the heat, leave the fish in the pan to cook from the residual heat.
  5. Just as you put the salmon on to cook, add the sushi seasoning to the cucumber and the seeds.
Plate up as neatly as you can, I have decorated the plate above with sweet chilli sauce and wasabi mayonnaise.

17 Comments

  1. I am very intrigued about the soy pearls I haven’t seen them here yet, but I know I WANT them! The balsamic would be very lovely too. I often coat fish with sesame seeds, it adds such a wonderful flavour and texture. This plate has a perfect variety of textures and flavours and I would happily sit down in front of it with a nice glass of wine.

    • Just out of interest, how would you use the balsamic ones? I’ve hit a brick wall on them, I don’t see the point of putting them in a salad.

      Dave.

      • That’s an interesting question David. It reminds me of so many items in my pantry that I bought thinking it’s so cool but haven’t figured a way to use them. But Balsamic…how about on a fresh mozzarella salad? Even on your salmon, but instead of glazing with soy, glaze with balsamic and repeat the flavour the same way you did. Or they would be quite cool in a soup shooter where you need only a splash of balsamic (how about a roasted tomato shooter with one or two pearls of balsamic, soup either hot or cold).

  2. What a nice dish…I love the presentation as well. I know that I won’t find the pearls where I live but the next time I’m in Boston or Portland I’m going to investigate.

  3. Those soy pearls are intriguing! I don’t think I’ve seen them in Denver, I will have to check out out Asian store. The salmon looks perfect David. I love the sesame seeds and since I like cod a lot, I can try this with cod. Gorgeous plate. Definitely fine dining.

    Nazneen

    • Thanks Nazneen, if you follow the link in the text, it takes you to a US online website that sells them. It’s probably your best bet for now. They are worth ordering though.

  4. Bams Kitchen

    What an awesome crust on this fish. I have not seen these little soy pearls on the shelves in HK but maybe the reason why is I can’t read all of the Chinese characters…I love your plating it feels like we are in a gourmet restaurant with you.

    • My plating is the most difficult bit of the dish. Of all the cooking courses I would like to go on, it would be a michelin star plating course. Let me know if you have any luck with finding the Soy Pearls.

      Dave.

  5. I am definitely trying this one, it looks gorgeous!!! Soy pearls……I think I have seen them at Wegman’s not very sure though. Fab dish David, each of the ingredient stands out and yet makes a fabulous fusion.

  6. Soy pearls–how fun. And your presentation is beautiful. …Susan

  7. Anything with salmon makes me drool, so this is no exception at all 🙂

    • Dave Crichton

      Thanks Gigi, it’s making me drool looking at it now. This is in comparison to my airline sandwich I’ve just been presented with!

  8. Beautiful looking meal, David. Salmon and miso is a flavour combination I love, and I really like the addition of the sesame crust. So wish I could get my hand on some of those soy sauce pearls – yet to arrive in New Zealand, but ever hopeful.

  9. Hmmm, soy sauce pearls, I have not heard of those. Wondering if they’re available in Australia. Lovely recipe!

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