Osamu Uchino
Marinated Tasmanian salmon served with sansho (japanese mild pepper) vinaigrette
Serves 6
Ingredients
700g salmon fillet, with skin on
2 teaspoons sansho (Japanese mild pepper)
large bunch of fresh chopped dill
2 teaspoons Dijon mustard
3 tablespoons sugar
1 teaspoon sugar
2 tablespoons salt
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon Japanese soy sauce
2 tablespoons white wine vinegar
6 tablespoons olive oil
Method
Combine 3 tablespoons sugar, 2 tablespoons salt and pepper.
Place whole fillet of salmon on a stainless steel tray.
Sprinkle both sides of fish with sugar/salt mixture.
Refrigerate for 12 hours.
Scrape off seasoning and slice thinly.
For the vinaigrette, combine all remaining ingredients and serve with salmon.