Recipe created by celebrity chef and co-owner of The Depot Cafe in Bondi, Guy Turland. He recently travelled to Tasmania to draw inspiration from the local landscapes, waters, and flavours, bringing this into new recipes using fresh Tassal Tassie Salmon.
Guy recently travelled to Tasmania to draw inspiration from the local landscapes, waters, and flavours, bringing this into new recipes using fresh Tassal Tassie Salmon. During his stay, Guy took the opportunity to cook alongside the picturesque Derwent River on Cornelian Bay, where he prepared a Leatherwood Honey and Miso Glazed Tassal Salmon dish – the perfect dish for when you want something a little more special that is still quick and easy.
“Being in Tassie, surrounded by these picturesque views and fresh, locally sourced ingredients has inspired my cooking. I’ve always enjoyed cooking with salmon, but being here with Tassal has brought on a whole new appreciation. I love cooking with Tassal salmon as it’s responsibly sourced in Tassie, Australia’s heartland for fresh produce and delicious salmon,” Guy said.
Tasmania with its fertile soil, clean oceans and pristine rivers, produces some of the world’s finest ingredients, making it a food lover’s heaven. My miso glazed salmon recipe uses just a handful of these stunning ingredients to create a quick, nutritious and most importantly delicious dinner.
Salmon is so versatile, it’s a fish that’s perfect from light fresh recipes such as sashimi, ceviche and poke, yet can handle and stand up to more robust action packed flavours like my miso glaze.
Leatherwood Honey and Miso Glazed Tassal Salmon Recipe
Ingredients
300g Tassal Tassie Fresh Salmon Fillets, skin on
1⁄4 cup miso paste (meru miso)
1⁄4 cup honey (Tasmanian leatherwood honey)
2 tbsp mirin seasoning
2 tbsp soy sauce
1⁄2 cup white sesame seeds
1⁄2 cup black sesame seeds
50g butter
1 tbsp olive oil
2 shallots, sliced fine
1cm ginger, peeled and
sliced into matchsticks
1 bunch of kale, shredded
1 chilli
1 bunch of green shallots
1 bunch coriander
2 tbsp soy sauce
Juice from 1 orange
1 tsp sesame oil
Method
- Preheat your oven to 200°C.
- In a bowl, mix together miso paste, honey, soy sauce and mirin until combined. Brush over your Tassal Salmon and let marinate for at least 2 hours (ideally overnight).
- Separate the skins from the salmon once marinated and set aside to cook at the end.
- Combine black and white sesame seeds together in a bowl and once your salmon has marinated, roll your salmon in the sesame then place on a baking tray. Bake for 20 minutes until tender.
- In a heavy-based pan on medium heat, add butter & olive oil, add your shallots, chilli and ginger and cook until golden and crunchy. Now add your kale and cook for 5 minutes until wilted, deglaze with orange juice, soy sauce and sesame oil then fold in fresh shallots and coriander.
- Remove greens from the pan, turn up to medium-high temperature, and add more olive oil to pan. Cook salmon skins until crispy on both sides.
- Place oven-baked salmon on cooked greens and top with crispy skin. Serve hot.
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