Monday, February 28, 2011

Salmon Yakatori

The Salmon of Knowledge
So this is my first proper cooking after finishing the course. I spent a good week eating mostly vegetables and drinking plenty of water. Then my wonderful friend Kate bought me a flight to Madrid for my birthday, so off I went to relax and soak up this beautiful city with it's wonderful art, architecture and tapas! The culinary highlight of the trip was a visit to The Mercado de San Miquel just off Calle Mayor. If you are ever in Madrid I urge you to check it out. It's housed in the old fish market. Under the ornate metal arches are housed vendors of every kind. You can stroll around collecting small dishes from an array of delectable treats. Everything from caviar, Spanish cheeses and ham, to churros and fantastical chocolates. There are great wines and prosecco for sale by the glass. I could have spent all day there, gently grazing. The best thing about Spain is the portions - allowing you to tailor your meals to just how hungry you're feeling - not a bad idea?

Back to the point in question. After completing my course I was hoping that all my new skills would transfer to my kitchen - with it's significantly more humble set up than the spacious Cooks Academy. This salmon yakitori was delicious when I prepared it during the course. Could I recreate at at home. The answer was a resounding yes - phew well that's money well spent so!

4 Salmon fillets - skin removed
Sunflower Oil
100 ml Soy Sauce
200 ml of sherry (Sake if you have it)
2 tbsp of caster sugar
1 tbsp Mirin (or red wine vinegar)
1 tbsp soy sauce
2 tbsp caster sugar
1 red chili finely sliced
1/2 cucumber - julienned
2 carrots - julienned
Coriander finely sliced

  • Mix together the marinade ingredients in a large bowl. Pop in your salmon fillets then refrigerate for a few hours, or overnight if you're highly organised.
  • In a large bowl place your cucumber and carrots. Then combine the other ingredients for the salad dressing. Pour over and set aside for 20 minutes before serving.
  • Heat the olive oil in a large non stick pan. Remove the fillets from the marinade and pat them dry on some kitchen towel. Keep the marinade liquid.
  • Fry your fillets for around 4 minutes on each side - time is dependant on the thickness of your fish. Don't forget to cook the presentation side first as this always looks prettier!
  • While the fish is cooking - add in the marinade liquid - this reduces down pretty quickly.
  • Stir the chopped coriander through the salad before serving.
  • On your plate - put a small mound of the pickled salad. Top this with the cooked salmon and then spoon some of the reduction of the salmon fillet. Garnish with a sprig of coriander or some fried ginger.


No comments: