Only days into the Tokyo 2020 Olympics, Waitrose shared that sales of their Japanese-inspired food range had increased by 10 per cent, and Google searches for recipes had skyrocketed by 72 per cent compared to the previous month.
As national interest in fishy dishes increases, top chef Josh Niland has told iNews that the best way to ensure you’re eating fish sustainably, is to ensure you eat the whole fish, tip to tail! However, he says that we should boycott fish from Japan due to their fishing practices.
Thankfully, it doesn’t mean we need to boycott Japanese themed and inspired dishes, and we have a couple of delicious Japanese-inspired salmon dishes for you!
Katsu Salmon with Choy Sum
Taking only 20 minutes to cook for four people, this Katsu dish will please everyone!
- Raw salmon
- Jasmine rice
- Choy sum or Pak Choi, washed and trimmed, 120g
- Sunflower oil, 2 tbsp
- Onions, finely diced, 100g
- Garlic, two cloves crushed
- Ginger small piece, finely chopped 10g-12g
- Curry powder, 1 ½ tbsp 10g
- Five-spice, 1tsp
- Ground turmeric, ½ tsp
- Soy sauce, 2-3 tbsp (to taste)
- Coconut milk, 400g
- Honey (or a pinch of sugar), 1 tsp
- Red onions, finely sliced 60g
- Lemon juice, ½ lemon
- Coriander, chopped, 1tsp
Slice the red onions and place in a bowl, add the juice of half a lemon, a pinch of salt, and a teaspoon of chopped coriander. Mix and chill.
Next, heat a tablespoon of oil in a wok or deep frying pan, seasons the salmon filets and sear for 2-3 minutes on each side, before removing and putting to one side. Now heat the rest of the oil, add the onions, garlic, ginger, and a pinch of salt. Coz until the onions are soft, stirring frequently.
Once soft, add the dry spices, and cook for one more minute, before adding the coconut milk, soy, and honey. Bring to the boil and simmer for five minutes. Place the salmon, skin side up, in the sauce, and cover and simmer on low heat for 10 minutes.
Place the chow sum on top of the sauce, and cover again, cooking for another 3-4 minutes, taste and season if needed. Check the salmon is cooked through before serving - dividing the salmon and sauce between two bowls filled with rice, and top with the chilled red onions.
Miso and Chilli Salmon Ramen
Ramen is always popular, and it only takes half an hour and serves two people.
- Raw salmon
- Noodles (cook as per pack instructions), 150g
- White miso paste, 40g
- Spring onions, 2 finely sliced (diagonally or at a slant)
- Small bunch coriander sprigs
- Red chilli, half sliced into rings
- Soy Sauce, 2 tbsp
- Oyster Sauce, 1 tbsp
- Water or vegetable stock
- Ginger, peeled and cut into fine strips or grated, 7g
- Vegetables (e.g. baby corn, sugar snaps, tender stem broccoli, pak choi or baby bok choi), 140g
- Pinch of salt
- Sugar or honey, 1 tsp
Remove the skin from the salmon portions, and slice into 10mm thick slices, before preparing the vegetables so they are all around the same size. Bring a pan of water to a boil, add the noodles, and cook as per the instructions on the packaging. Once cooked, drain well and divide into two bowls.
Next, place the vegetable stock or water into a wok, and bring to the boil, before reducing to a simmer, and whisk in the miso paste. Add the salmon, oyster sauce, soy sauce, ginger and chilli rings, cover, and simmer for 10 minutes. Remove the lid, add the vegetables and simmer for another 3-4 minutes, or until everything is cooked.
Divide the salmon between two bowls next to the noodle, remove the vegetables and divide between the bowls. Pour the stock over the noodles and garnish with the coriander sprigs, spring onions and lime.
If you’re looking for fresh fish delivered to your door, visit our online store today, and for more recipes and advice!