Raw Salmon and Watercress Salad
Photography by Vanessa Wu.
Serves: 4
INGREDIENTS
400 gram piece of salmon or tuna
Dressing
1⁄4 cup each mirin and soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 tablespoons lime juice
1 tablespoon finely chopped chives
Salad
150 grams soba noodles
2 teaspoons sesame oil
1 tablespoon sesame seeds, toasted
2 cups picked watercress sprigs
1 cup bean sprouts
1 zucchini, cut into small matchsticks
1 tomato, seeded and finely sliced
METHOD
Salmon: Remove the pin bones from the salmon and using a sharp knife, slice thinly. Place in a shallow dish, cover and refrigerate until ready to use.
Dressing: Whisk all the dressing ingredients together. Pour half the dressing over the salmon and turn to coat. Leave for 5 minutes.
Cook the soba noodles in boiling salted water for 2-3 minutes or until cooked. Drain and rinse under cold water. Drain again and toss with the sesame oil to stop them sticking together.
To serve: Remove the salmon from the marinade, letting the excess drip off. Divide between serving plates.
Twist the noodles and place a stack alongside the salmon. Sprinkle with sesame seeds.
Put the watercress, bean sprouts, zucchini and tomato in a bowl and toss with the remaining dressing. Divide between the plates.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.