Torched Huon salmon marinated in an oyster sauce dressing, steamed rice, salmon caviar & soft boiled egg

This recipe was presented by Stewart Wesson as part of episode 11 of Huon Salmon’s Secret Pantry Business Facebook Live Series.

The quickest and simplest way to cook salmon. A quick marinade, and a light tourching and you have a delicious dinner ready.
Put as much or as little salmon caviar on as you like – it depends how fancy you want to be!

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Torched Huon salmon marinated in an oyster sauce dressing, steamed rice, salmon caviar & soft boiled egg
Preparation:
20 Minutes
Cooking:
10 Minutes
Serves:
4

Ingredients

Method

  1. 1

    Start by cooking 2 cups of jasmine rice in the rice cooker by following the rice cookers instructions.

  2. 2

    Place a small pot of water on to boil, once boiling add a pinch of salt and add the eggs gently to water and boil for 6 mins, once cooked cool down with running cold water until cooled, peel the eggs and set aside.

  3. 3

    Slice the salmon into thin bit size pieces.
    To make the marinade combine the oyster sauce, soy, garlic, ginger, sesame oil, sugar and 20ml of water, once combined add the sliced salmon to the marinade and let sit for 15mins

  4. 4

    Lay the salmon out flat on a metal tray and using a blow torch grill the top of each bit of the fish until it starts to change colour.

    If you don’t have a blow torch you can place the whole tray under a hot grill in the oven

  5. 5

    To assemble, fill a bowl with the steamed rice, top with the salmon, cut a egg in half and add to the bow.
    Then add a spoon of the salmon caviar and the sliced spring onion.
    Finally top with the sesame seeds and shredded nori

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