A magical crispy-skin salmon

My favourite food writer at the moment is Gizzi Erskine. I have her book ‘Gizzi’s Kitchen Magic’ for a while now and I’ve tried a lot of recipes since then. Love the food. Love the food writer (and chef). She’s so stylish. She reminds me of Holly Golightly in one of my favourite movies “Breakfast at Tiffany’s”, even though miss Golightly can’t cook.

Today I want to share with you my favorite food from “Gizzi’s Kitchen Magic”: crispy-skin salmon with wasabi soba noodles. A true winner.

In the book this food was prepared with black soba noodles. But it´s so hard to find any, so I settled with regular noodles. The taste is still delicious.

crispy salmon with wasabi noodles

Crispy-skin salmon with wasabi soba noodles
Recipe for 4

  • 250g soba noodles (if you can find black ones, they’ll look beautiful)
  • 6 tablespoons soy sauce
  • 4 tablespoons mirin (sweet rice wine)
  • a 3cm piece of fresh root ginger, peeled and grated
  • 1 teaspoon sugar
  • 4 salmon steaks, skin on
  • 4 tablespoons mayonnaise
  • 1 teaspoon wasabi
  • 50g sugar-snap peas, diagonally sliced
  • ½ red pepper, seeded and cut into matchsticks
  • 1 medium carrot, peeled and cut into matchsticks
  • 1 spring onion, cut into matchsticks
  • 3 tablespoons groundnut oil
  • 1 tablespoon sesame seeds

Cook the noodles according to the packet instructions. If you don’t like crunchy rawness of the vegetables, you can parboil them for a little while. But if you cut them really thin, it’s not necessary to parboil them.

Meanwhile, mix the soy sauce, mirin, grated ginger and sugar in a bowl. Soak the salmon steaks in this marinade for 5 minutes, or longer.

For the noodle sauce, mix the mayo and wasabi together in a mixing bowl. Add the warm noodles, along with all the veggies, and mix thoroughly. Divide between 4 plates.

Take the salmon out of the marinade and wipe off any excess. Keep the rest of the marinade.
Fry the salmon in a pan, skin side down, in the oil for 6 minutes or until the skin has turned really golden and crisp. Be careful not to cook it too quickly – otherwise the sugar in the marinade will burn. Turn the salmon over and finish cooking it on the other side for a couple of minutes or until golden.

Remove the salmon from the pan and drain on kitchen paper. Pour away the oil, then add the reserved marinade to the pan and leave it to bubble away until slightly syrupy.

Lay a piece of salmon on each plate, drizzle with a little of the marinade and sprinkle over some sesame seeds.

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