Cooking at Home
Ingredients
- 100g raw pepitas
- 2 tsp canola oil
- 2 x 160gm pieces of Ora king Salmon
- 50ml Naturally Brewed Less Salt Soy Sauce
- 100ml Teriyaki Marinade & Stir Fry Sauce
Laksa Sauce
- 2 tbsp laksa paste
- 1 cup of coconut cream
- 1 tsp fish sauce
- 1 tbsp water
- 1tbsp canola oil
Asian Summer
- 50g Shizo
- 100g Purslane
- 1 Pickled onion (sliced)
- 1 Apple (sliced)
- 1 Water melon radish (sliced)
- 4 Raw zucchini flowers
- 1 Baby cucumber (sliced)
- 50ml Yuzu juice
Kikkoman sauce used in this recipe
Naturally Brewed Less Salt Soy Sauce
Teriyaki Marinade & Stir Fry Sauce
TOTAL TIME
30min Serves
2 - 4 Cook time
10min Prep time
20min
30min Serves
2 - 4 Cook time
10min Prep time
20min
Sticky Soy & Pepita Crusted Ora King Salmon
A laksa-coconut sauce complements the flavours of this Asian-inspired seafood salad. This delicious dish makes a fabulous summer dinner.
Method
- For Pepitas: Pre-heat oven to 180°C and line a tray with baking paper. In a small bowl, combine soy sauce, raw pepitas and mix. Spread out on a tray and bake for 4-6 mins until lightly cooked.
- Take out and leave to one side to cool and lightly crush them.
- Glaze the salmon with the teriyaki sauce and top the non-skin side with the cooked pepitas until covered. In a non-stick ovenproof pan place on medium heat skin side down and cook for a further 8-10 minutes.
- For laksa sauce: In a small pot place a splash of canola oil and laksa paste heat for 20 sec, then add water, coconut cream and fish sauce. Stir and simmer for a few minutes until combined.
- To plate: Carefully take the salmon out of the pan and place on the plate with a serving of the laksa sauce.
- For the salad: Mix the salad ingredients in a bowl with Yuzu citrus juice and lightly toss and serve alongside the salmon.