Recipe
Recipe

Ingredients
- 320g salmon fillet, extremely fresh
- 50g freshly ground black pepper
- handful fresh coriander, chopped
- 50ml extra virgin olive oil
For the dressing:
- 125ml lemon juice
- 250ml rice wine vinegar
- 180ml soy sauce
- 70ml mirin
- zest of 1 lemon
Garnish
- banana leaf
- micro greens
- red capsicum
- balsamic reduction

Seafood used

Cooking method
- Trim the salmon into a long rectangular shape and roll in the ground black pepper to coat. Lightly oil then sear on a moderate heat on the BBQ hot plate for around a minute on each side. Remove from the heat and plunge into iced water for a few minutes.
- Remove from the ice water and pat dry, then roll in the chopped coriander, cover and refrigerate.
For the dressing:
- Add all the ingredients to a saucepan and bring to the boil. Remove from the heat and cool.
- To serve, thinly slice the salmon. Place the sliced salmon in the centre of a serving plate on top of a banana leaf, slightly overlapping and drizzle with a little of the citrus dressing. Top with micro leaves, capsicum and drizzle with balsamic reduction.
This recipe serves 4 people.
Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: Steve Roberts, Chef, Auckland Seafood School