Salmon for Summer

Summer! It’s here, it’s finally here! (almost). Even though Sydney has a pretty wonderful year-round climate, just about any Sydneysider will tell you that its during Summer that the city really shines (pun intended). My annual routine typically involves me basking for three months in glorious Summer sun, followed by 9 months of waiting for Summer to return. To celebrate the return of longer days, warmer nights and daylight savings, I came up with this dish, which is light, fresh and tasty – a perfect summer entrée. The salmon is cooked mi-cuit, which is just a fancy way of saying half-cooked, so has a really lovely, almost gelatinous texture. That may sound gross, but seriously, this dish was awesome, and you should make it.

SAUCE

Brown Chicken Stock:

300g chicken wing tips

1 tsp coriander seeds

½ white onion, roughly chopped

½ bulb garlic

Pinch of black pepper

 Heat some olive oil in a heavy based saucepan. Add the onion, garlic and chicken wing tips and sautee for 10 minutes or so, until everything is nicely browned and fragrant. Add the coriander seeds and sautee for another few minutes. Add a litre  of water and simmer until reduced by half. Strain, and set aside until needed.

1 clove garlic

½ green chilli

1 cm piece of ginger

100 mls coconut cream

100 mls brown chicken stock

1 tbsp palm sugar

Fish sauce

Pound the garlic, ginger and chilli to a paste in a mortar & pestle. Heat the coconut cream on a medium heat until it cracks. Add the chilli and garlic and sautee for a couple of minutes. Add the chicken stock and the palm sugar, and stir to combine. Add a splash of fish sauce and taste, adding more sugar/fish sauce as needed.

 SALAD

 ½ cucumber, peeled and sliced into batons

Flesh from ½  coconut, thinly sliced

½ green chilli

Juice from ½ lime

1 tbsp thai basil leaves

1 tbsp mint leaves

 SALMON

 1.6 litres of water

160g salt

80g sugar

Some skinless salmon fillets

Dissolve the salt and sugar in the water, then chill in the fridge. When chilled, add the salmon and brine for 45 minutes. Remove the salmon and vacuum seal with a splash of olive oil. Cook at 40 degrees Celsius for an hour. Remove the pouch and chill in a bowl of ice water to stop it from cooking, then place in the fridge for a few hours to firm up.

To serve, pour some of the sauce on to the bottom of a bowl. Spoon some salad over the sauce, then place the salmon on top.

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