Recipe
Recipe

Ingredients
Grilled flatbread
- 45g pizza dough, thawed from frozen
Ginger fig spread
- 4 cups dalmatian fig spread
- 2tsp sriracha
- 2½tbsp fresh lemon juice
- 5tsp grated ginger
- ¼ cup yuzu juice
Rice wine and toasted peanut vinaigrette
- 1⅓ cups rice wine vinegar
- 4tbsp honey
- 1½tsp dijon mustard
- 4tsp shallots freshly peeled and minced
- 2⅓ cups peanut oil
- ⅓ cup toasted peanut oil
- sea salt to taste
- white pepper to taste
Green onion aioli
- 1 cup Japanese mayonnaise
- 1 cup spring onions, blanched and finely minced
- 1tsp roasted garlic puree
- sea salt to taste
- white pepper to taste
Togarashi salmon
- ¼ cup togarashi spice
- 85g NZ King salmon
- 1-2tbsp unsalted butter at room temperature
Additional ingredients required for assembly
- ½ cup watercress leaves

Seafood used

Cooking method
Grilled flatbread
- Lay room temperature dough on cutting board. Dust surface lightly with all-purpose flour. Turn over and roll in one direction to make an elongated oval 8" by 4".
- Transfer to baking sheet lined with paper. Cover with plastic wrap & refrigerate for 30 minutes.
- Grill dough on either side to mark.
- Cool and reserve in refrigerator until needed.
Ginger fig spread
- Place fig spread in stainless steel bowl. Stir in remaining ingredients. Transfer container and cover with plastic wrap, & refrigerate. Place all ingredients except oil, salt & pepper into a blender and puree until smooth.
- Add oil slowly with blender on low.
- Season to taste then transfer plastic squeeze bottles & refrigerate.
- Discard any product not used within 3 days.
Green onion aioli
- Combine mayonnaise and spring onions in food processor. Pulse until very smooth. Season to taste.
- Transfer to container, cover with plastic wrap & refrigerate.
Togarashi salmon
- Put togarashi spice in a small tray or on a plate & roll salmon in it until coated on all sides.
- Heat cast iron skillet until very hot.
- Sear top side of salmon to get a nice crust (1-2 minutes).
- Finish in 375°F/190°C degree oven to desired internal doneness.
- Return skillet to medium heat. Add butter. Rapidly baste salmon with butter.
- Transfer salmon to a plate lined with a towel. Let excess butter be absorbed by the towel.
- Reserve, keeping warm.
Assembly
- Heat grilled flatbread in 400°F/200°C oven for 2 minutes.
- Lay flatbread on cutting board.
- Brush surface with gingered fig spread.
- Transfer flatbread to plate.
- Place watercress in a bowl add rice wine and toasted peanut vinaigrette then toss.
- Lay watercress on flatbread.
- Break togarashi salmon into large pieces and arrange on flatbread.
- Drizzle with green onion aioli.
- Serve immediately.
Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography