Ingredient:
1 salmon fillet (sushi/sashimi grade)
wasabi & soy sauce dressing
sesame seeds
Method:
If your fillet has skin, carefully remove it, then pat the fillet dry with kitchen towel to remove any excess moisture. Next, prepare a bowl of iced water and warm some oil in a frying pan over a high heat.
When the oil begins to sizzle, put your salmon in. Fry until it’s cooked about 3-5mm in. You can check from the end or the sides to see how far it’s cooked.
Flip the salmon over and keep cooking until it’s seared on all sides. When it’s done, dunk in the ice water and leave to sit for 5 minutes. Remove, pat dry and serve with a drizzle of wasabi & soy sauce dressing and sprinkle of sesame seeds.
1 salmon fillet (sushi/sashimi grade)
wasabi & soy sauce dressing
sesame seeds
Method:
If your fillet has skin, carefully remove it, then pat the fillet dry with kitchen towel to remove any excess moisture. Next, prepare a bowl of iced water and warm some oil in a frying pan over a high heat.
When the oil begins to sizzle, put your salmon in. Fry until it’s cooked about 3-5mm in. You can check from the end or the sides to see how far it’s cooked.
Flip the salmon over and keep cooking until it’s seared on all sides. When it’s done, dunk in the ice water and leave to sit for 5 minutes. Remove, pat dry and serve with a drizzle of wasabi & soy sauce dressing and sprinkle of sesame seeds.
