Teriyaki New Zealand King Salmon

Recipe by Warwick HIlli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia. Image by Melbourne based Photographer Luis Ferreiro.

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TERIYAKI NEW ZEALAND KING SALMON, PICKLED BEETS, CUMIN and PRESERVED LEMON CRÈME FRAICHE

CHEF NOTE: New Zealand King Salmon has a fantastic flavour, texture and nutritional value; I don’t mind using this fish from our next door neighbours at all! 

Ingredients

Salmon

• Side of New Zealand King Salmon (skin on and pin boned)
• 250/300ml  Teriyaki marinade 

 Pickled Beetroots

• 250 gm. Brown Sugar
• 350 gm. White Sugar
• 8 Peppercorns
• 2 Star anise
• 10 Fennel seeds
• 500 ml. White Wine Vinegar
• 2 bunches Baby Purple Beetroot
• 2 bunches Baby GoldBeetroot

 
Crème Fraiche

• 200 gm. CreamFraiche
• 2 gm. Roasted CuminSeeds
• 3 gm. Preserved lemon

Preparation

Salmon

Portion your salmon into desired sized pieces. 

CHEF NOTE: thehe fillets come in so many sizes its hard to say how many serves you will get from one side of salmon, our portions are around 150/160 gm.)

Marinate in a metal tray turning frequently so the Salmon absorbs the teriyaki flavours.

CHEF NOTE: We marinated the salmon for 2 hours, so it had a lovely light teriyaki flavour but did not ruin the colour of the fish, I would suggest 2 ½ hours IS suitable.

Remove from marinade a set aside ready to grill.


Pickled Beetroots

Place the vinegar into a plastic bucket and slowly add the sugars, whisking until dissolved, add spices.  Once fully dissolved strain into another bucket

CHEF NOTE: this is our basic sweet pickle mix which we use for a variety of things.

Trim stalks from beetroot and wash to remove dirt.

Boil or steam beets until tender, with gloves on remove skin.

Place into your sweet pickle solution.

​CHEF NOTE: These can be made quite ahead of time. When serving this dish, simply remove from marinade and cut into quarters or halves depending on size.


Crème Fraiche

Crush the roasted cumin seeds in a mortar and pestle until fine.

Remove the  lemon from the salt mix, wash well, and remove white pith julienne the skin and then finely dice.

Add to the crème fraiche and stir, place into piping bag.


Assembly

Seal the King Salmon on a grill or in the pan to lightly colour the skin and sides, then place into oven at 185 °C for 5/6 minutes, then rest.

Arrange pickled beetroot pieces around salmon.

Pipe cream fraiche as seen in  photograph.

CHEF NOTE: We garnish this dish with some ancient grain salad, beetroot crisps and baby herbs.
 

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The Kingston Heath clubhouse, Kingston Heath Golf Club, Melbourne, Australia. Image courtesy Kingston Heath.