45 ml (3 tbsp) extra virgin olive oil, plus 2.5 ml (½ tsp)
2 Thai chillies, sliced thin
2 garlic cloves, minced
1 small onion, finely chopped
1 c malt vinegar
10 ml (2 tsp) sugar
5 ml (1 tsp) salt
30 g (2 tbsp) basil, chopped, plus 20 small basil leaves for garnish
coarse sea salt (kosher salt) to taste
pepper to taste
500 g (1 lb) daikon radish (may substitute salsify or parsnip)
4 (85 g/3 oz) portions of sockeye salmon belly, with skin
5 ml (1 tsp) lemon juice (from the juice of one lemon)
2.5 g togarashi (may substitute any Japanese chilli pepper)
chilli threads for garnish
Drain the tomatoes, reserving half the juice. In a medium bowl, crush the tomatoes using a box grater. Add the reserved juice.
In a medium saucepan over medium heat, add the olive oil, Thai chillies, garlic and onions. Sauté until translucent, about 2 minutes. Add crushed tomatoes, sugar and salt. Cook over high heat until sauce slightly thickens, about 10 minutes. Add the chopped basil; season with salt and pepper to taste. Set aside.
Meanwhile, peel the outer skin of the daikon radish. Continue to peel down the length of the vegetable creating a fettuccini-like noodle. Soak the ribbons in cold, salted water for 15 to 20 minutes.
Season the fish with the togarashi, salt and pepper. Heat the remaining oil in a frying pan over high heat. Lightly sear the belly on skin side of the fish, cooking to a rare temperature, about 2 minutes. (Note: Do not flip the fish.) Remove the fish from the pan and drizzle with the lemon juice, sea salt and togarashi.
When ready to assemble, drain the daikon ribbons and toss with the hot Thai chilli basil sauce. Place in the centre of a plate and top with the cooked salmon, skin side up. Garnish with chilli threads and basil leaves.
Prized for its fiery, orange hue and deliciously buttery flesh, wild Pacific salmon, particularly from Alaska, is full of heart-healthy omega-3 fatty acids.
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