Ingredients:2 salmon fillets, cut to approximately 250g each
Vegetable stock, enough to cover the fish
½ cup of roasted black and white sesame seeds (roasted on a flame with a dry-nonstick pan until fragrant)
2 tablespoon of Japanese soyu
2 tablespoon of Japanese mirin
2 tablespoon of lime juice
1 teaspoon of sesame seed oil
1 large carrot, sliced using a vegetable peeler (or mandolin)
1 large Japanese cucumber, sliced using a vegetable peeler (or mandolin)
Method:
1) Season the salmon with some sea-salt and pepper.
2) Heat the stock until simmering.
3) Briefly blanch the carrot slices in the stock and remove from the heat.
4) With the same stock, poach the salmon fillets for about 2 minutes and turn the flame off. Leave the fish in the poaching liquid for about 5 more minutes to cook through.
5) Mix the lime juice, mirin, soyu and sesame seed oil in a bowl to make the sauce.
6) Rub the roasted sesame seeds all over the fish.
7) Serve the salmon with the carrot and cucumber salad, drizzle the sauce all over and serve immediately.
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