Sesame Crusted Huon Salmon with Char Grilled Asparagus, Caramalised Orange Sauce and Huon Hot Smoked Salmon Fried Rice

This recipe was presented by Andrew Mirosch as part of episode 6 of Huon Salmon’s Secret Pantry Business Facebook Live Series.

Using simple ingredients everyone has in their pantry, this sesame crusted salmon with caramelised orange sauce will make you feel like you are dining out.

Don’t miss out on future Secret Pantry Business episodes! Watch previous episodes or sign up for updates here – www.huonaqua.com.au/huon-hub/secret-pantry-business/.

Sesame Crusted Huon Salmon with Char Grilled Asparagus, Caramalised Orange Sauce and Huon Hot Smoked Salmon Fried Rice
Preparation:
15 Minutes
Cooking:
20 Minutes
Serves:
4

Ingredients

  • 4 Huon Fresh Salmon Portions, skin on and boned
  • 1/3 cup white sesame seeds
  • 1/3 cup black sesame seeds or black poppy seeds
  • Olive Oil
  • Salt & Pepper
  • 8 spears asparagus, peeled and blanched
  • 2 cups fried rice
  • 60g Huon Premium Wood Roasted Salmon
  • 4 rashers of bacon cooked crispy
  • Orange Caramel:
  • 1 tbsp white sugar
  • 1 cup orange juice
  • 50ml sweet chilli sauce
  • 50ml oyster sauce
  • 30ml soy sauce
  • 1 tbsp julienned ginger
  • 1 tsp corn flour dissolved in water

Method

  1. 1

    For sauce:
    1. Place sugar in a saucepan with a little water, caramelise until golden.

    2. Add OJ, chilli, oyster and soy sauces, sesame oil and ginger.

    3. Simmer till reduced by a third.

    4. Thicken slightly with cornflour mix. Keep warm.

  2. 2

    For salmon:
    1. Combine sesame seeds and spread on a plate.

    2. Brush Huon salmon portions with a little olive oil and season with salt and pepper. Press the cut side into the seed mix so it coats well.

    3. Heat a little olive oil in a pan and briefly cook salmon seed side down.

    4. Transfer to a hot oven for 3-4 minutes.

    5. Meanwhile char grill asparagus and set aside.

    6. Re-fry rice and crumble in hot smoked salmon. Keep warm.

  3. 3

    To assemble:
    1. Place smoked salmon fried rice in a mould then turn out onto a plate.

    2. Top with cooked salmon, asparagus, crisp bacon.

    3. Drizzle with orange caramel sauce.

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