RECIPES

Griddled Salmon, Sesame and White Miso

When we think of a BBQ burgers and sausages always spring to mind, but we often overlook the potential of seafood. Enjoy a full-on Seafood feast this summer; fish and seafood are ideal for the grill and they don’t generally require long cooking times. In fact fish cooks very quickly on a hot barbeque. The tip is to use the best quality seafood and to ensure your grill is really hot after the flames have dampened down. This helps caramelize the fish and provide those beautiful grill lines that give you that immense flavour.

Make sure the seafood is at room temperature before grilling. This will allow the fish to cook evenly and prevent it from sticking. Our chefs at Saltwater will help by giving you the optimum grilling times too. After grilling, make sure you give your fish adequate time to rest. About 3-5 minutes will do the trick. This will allow the juices to run back into your fish and keep it tender. We always recommend having lemon wedges and Maldon salt to finish available to finish and enhance the flavour.

At Saltwater Fish Company, we’ve designed a full range of grill-ready seafood that you can pick and mix on the fishmonger’s counter, including Grilled Langoustines, King Crab, Shetland Scallops and much more.

Method

  1. To make the marinade; mix together the Miso, Mirin & Honey to combine.

  2. Marinade the Salmon in half the miso mix and allow to marinade for 2 hours minimum.

  3. Heat the griddle until it is very hot; Sear the salmon for 2 minutes either side and allow to rest.

  4. To finish; Brush with the remaining miso mix, dust with sesame seeds and scatter the chilli and spring onions.

  5. Sharpen with a squeeze of lemon upon each.

Ingredients (makes 8 Skewers)

  • 720g  Salmon Fillet Skinned. Cut into 8 90g steaks. Then Skewered (like a lolly pop)
  • 8x Tbles. White Miso
  • 4 Tbls Mirin
  • 4 Tbls Honey
  • 1 Tbls Toasted Sesame Seeds
  • 2 Red Chilli- Thinly Sliced
  • 2x Spring Onions- Thinly Sliced
  • 1x Lemon (for Squeezing)