Recipe: Megan Coupland, Red Kitchen, Te Awamutu | Photography: Ashlee DeCaires
This is an easy weeknight go to. We use Tamari or shoyu instead of soy sauce. They are fermented, less salty alternatives to soy sauce and naturally gluten free.
2 tbsp Tamari
1 tbsp honey
1 tbsp water
1x portion salmon
1x packet of shanghai, cut in 2cm slices
1 red capsicum cut in triangles
2 tbsp sesame seeds toasted
2 tbsp with sliced ginger
3 cloves garlic finely sliced
Mix the tamari, honey and water till honey has dissolved (do not use hot water as this will cook the salmon).
Take the skin off the salmon and put the fillet in the marinade, let sit for 1 hour.
Dry the salmon skin and sandwich between two baking trays and pop in the oven till it crisps up.
Heat a pan with a bit of macadamia oil and fry salmon on each side till a beautiful caramel colour, finish in the oven. The honey will make the salmon darken quite quickly, so keep and eye on this.
While the salmon is in the oven, add a bit of macadamia oil to a frypan, add the shanghai, red capsicum, ginger and garlic and stir till the shanghai softens, if it is starting to colour, you can add some water steam it to the end. Season and add the sesame seeds.
Serve the salmon on a bed of the shanghai and top with crispy salmon skin.