Ingredients
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Marinade
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20 g Coriander Seeds
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150 g Sea Salt
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150 g Caster Sugar
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20 g White Pepper
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20 g Star Anise
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2 sticks Lemongrass
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2 Lemon Zest
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Salmon
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500 g Salmon
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Crabmeat
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100 g picked white Crab Meat
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5 g sliced Chives
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12 leaves Coriander
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20 g finely sliced Green Onion
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12 pieces pickled Ginger
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Lemon Dressing
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4 Lemon Juice
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50 g Caster Sugar
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A little Arrowroot
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100 ml Olive Oil
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100 ml Sunflower Oil
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20 ml light Soya Sauce
Directions
Steps
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1
Done
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Blend marinade ingredients roughly in a food processor. |
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2
Done
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Spread the above mixture all over the salmon. Marinate for 24 hours. Wash the marinade off, skin the salmon and remove the brown fat. |
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3
Done
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Slice the salmon in thin slices and arrange on a plate in a 5½" ring. Keep the ring on the plate. |
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4
Done
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Mix together all the crabmeat ingredients. Sprinkle the crabmeat mixture evenly over the salmon. Garnish with the rest of the ingredients and remove the ring. |
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5
Done
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For the dressing, bring the lemon juice and the sugar to the boil; combine arrowroot and soy sauce, thicken lemon juice to sauce consistency. Whisk in oil slowly. Clean plate and drizzle the dressing over the top of the salmon and crab. |
