200 g thick piece of Norwegian salmon fillet, skin removed
+-125 ml teriyaki sauce
1/4 (60 ml) sesame seeds
Deep fried avo
1 ripe large hass avocado, removed from skin and cut into shards
1/4 c(60 ml) cake flour
2 eggs, beaten well
1 1/2 c (375 ml) panko breadcrumbs – find at Asian stores
cooking oil for deep frying
1/4 c (60 ml) sweet soya sauce
2 T (30 ml) teriyaki sauce
1 T ( 15 ml) dark soya sauce
+- 1 t(5 ml) garlic and ginger paste
1 red chilli, chopped
4 spring onions, thinly sliced on the diagonal
2 red chillies, sliced
Fresh coriander leaves
1 lime, cut into wedges
Marinate the salmon portions in teriyaki sauce for at least 20 minutes.
Heat a little vegetable oil in a non stick frying pan. Gently coat the salmon with sesame seeds and fry until golden on both sides over high heat. Keep a watchful eye not to overcook the salmon, just sear. Place on paper towel and set aside.
Heat a medium pot of oil until hot. Dip the avo shards in flour, then egg and lastly a generous coating of panko breadcrumbs. Fry until golden and place onto paper towel.
Use a julienne slicer and slice the cucumber down the length into thin strands(don’t slice the seed part) to resemble noodles. Set aside.
Mix the dipping sauce ingredients together.
Gently slice the salmon into thin slices.
Place the cucumber noodles into serving bowls, top with a few slices of seared salmon and lots of fried avo. Garnish with sliced spring onion, chilli and coriander and serve with lime wedges and the dipping sauce.
And there you have it! Crispy creamy avocado, salty melt-in-your-mouth seared salmon, the freshness of the cucumber and the sweet heat of the dipping sauce. Yummo!
Michael’s wine recommendation – click here
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
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