Salt, Nori and Ginger Crusted Salmon

METHOD

Step 1

Preheat oven to 180°C. Cook rice according to packet instructions.

Step 2

Meanwhile in a mortar & pestle or blender, combine nori, sesame seeds, coriander seeds, cumin seeds, chili flakes, lemon rind and salt until fine.

Step 3

In a separate bowl, to make a ginger glaze, combine Kecap Manis, minced ginger and lemon juice.

Step 4

Generously coat salmon with the ginger glaze and then top with nori salt mix, patting down to form a thin, even crust. Reserve 1 tbsp to serve.

Step 5

Place coriander, shallots, green beans, broccolini and sliced ginger on a baking tray or heavy based pot, top with salmon and bake for 12 minutes.

Step 6

Serve with a side of rice, lime wedges and extra ginger glaze.

Ingredients:

2x 300g Tassal Fresh Tassie Salmon, skin off (3 fillets required)

1 cup white rice

4 sheets nori

½ cup sesame seeds

½ tsp coriander seed

1 tbsp cumin seeds

½ tsp dried chili flakes

Rind of 1 lemon

1 tsp salt

½ cup Kecap Manis

1 tbsp ginger, minced

Juice of 1 lemon

1 bunch coriander

1 bunch shallots

12 green beans

1 bunch broccolini

1 thumb sized piece ginger, sliced

1 lime, cut into wedges

Recipe credit – Guy Turland