Salmon A La Brasa

Exquisite Taste - - Up Close & Personal -



• 200g fresh Nor­we­gian salmon trout

• 50g shiro miso paste

• 10ml mirin

• 10g sugar


• 20g quinoa

• Honey­dew melon, cut into squares

• Water­melon, cut into squares


• Basil

• Bird’s eye chill­ies


1. Mar­i­nate salmon, with­out the skin, in miso paste with sugar and mirin for one day.

2. On the day of prepa­ra­tion, deep fry the salmon skin in hot oil. In an­other pan, put a lit­tle bit of oil and sear the salmon for three min­utes on each side.

3. Wash, dry and deep fry the quinoa. Once done, put aside.

4. Bake the salmon at 180C for five to eight min­utes.

5. Ar­range the fried quinoa in the mid­dle of the plate and put the salmon and fried salmon skin on top. Place the squares of honey­dew and water­melon dec­o­rated with basil and bird’s eye chill­ies on the side of the plate.

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