Crowd feeding: Asian Salmon

A whole side of salmon is a beautiful thing. It’s of of those awe inspiring dishes that people “ooh” and “aaah” over when it arrives at the table. It feels luxurious, but comparatively speaking, it’s not too bad price wise. Salmon is our most sustainable fish species, according to the latest Forest & Bird Best Fish Guide, so you can feel good about your environmental footprint whilst eating it.

It also has the advantage of ideally being devoid of the bones that plague a whole salmon. Unless you have a silver service waiter at your disposal who can serve salmon whilst deftly removing said bones, using a pre-pin boned side is preferable. It’s not especially hard to do yourself – just feel where the bones are with your fingers, and pull them out. I use a spare pair of eyebrow tweezers, but there are specialist tweezers specifically to do the job.

Generally, I just ask the guy at the fish counter to do it for me. If you’re in Auckland, Farro Fresh will remove bones happily.

This salmon is marinated with Asian flavours. I like this as it cuts through some of the salmon’s richness. Grilling is fast and manageable, the trick is getting the whole fillet off the baking tray and onto a platter for serving!

ASIAN GRILLED SALMON2016-12-06 12.12.17 HDR v1.jpg

Whole salmon fillet, pin bones removed
1/2 cup soy sauce
1 Tbsp sesame oil
2 Tbsp mirin
2 Tbsp finely grated ginger
pinch chilli flakes
2 tsp runny honey (or hard honey, melted)
1 lime
1 sliced chilli
2 spring onions, finely sliced
coriander leaves or microgreens to serve

  1. Mix together soy, mirin, sesame oil, ginger and chilli flakes
  2. Rub marinade into the salmon, then place in a plastic bag or large, non-reactive dish.
  3. Leave to marinade in the fridge for approximately 1 hour
  4. Pre-heat the grill to high, and line a large baking tray with tinfoil
  5. Brush the salmon with honey, place on the baking tray, and grill for 15 minutes. Check to make sure it doesn’t burn.
  6. Remove the salmon from the grill. If it is not looking evenly coloured, you can finish with brulee torch.
  7. Halve the lime and squeeze over the cooked salmon. Sprinkle over herbs, spring onions and chilli and serve.

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