Salmon Teriyaki at Namu

The National - News - Arts & Life - - Front Page -

I was a lit­tle wor­ried about this dish. I have such fond mem­o­ries of Namu’s stel­lar Tep­pan smoked sea bass with as­para­gus and spring onion and a gin­ger-soy sauce from a pre­vi­ous visit, I feared the salmon would fall far short in com­par­i­son. It did not. Although I was shar­ing, I snagged the de­li­ciously crispy skin atop the seared Tas­ma­nian salmon for my­self and crunched happi ly on it. The Amar i l lo teriyaki sauce on the salmon and the dashi in the daikon purée lent this dish just the right salty notes to off­set the daikon’s slight tart­ness.

Ann Marie McQueen

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