These little salmon bites are a great way to
get your taste buds flying. Pass these
around as an appetiser, or thread more cubes onto larger sticks, add rice and
steamed green beans for a lunch or dinner.
Shichini togarashi is a common
Japanese spice containing seven ingredients. A typical blend may contain: coarsely
ground red chilli pepper, ground sanshō, roasted orange peel, black sesame seed, white sesame seed, hemp seed, ground ginger, nori… Its great on eggs, or to
spice up vegetables.
Use oil that it not going to flavour the fish
as we have a few strong flavours going on in this dish.
Make up some of this miso dressing. It will keep in the fridge in an airtight container for up to 2 weeks. It is also fabulous on steamed
vegetables, with steamed rice or with a piece of pan fried white fish.
Salmon sticks with miso dressings
Serves 4 prep time 10 mins cooking time 5-6 minutes
500g salmon fillet, skin off
8 Small cocktail sticks
1 Tbsp grape seed oil ( or any other vegetable oil )
1 tsp Japanese Shichimi Togarashi
1 Tbsp white miso paste
3 Tbsp water
2 Tbsp rice wine vinegar or white
3 or 4 drops sesame oil
1 tsp caster sugar
1 Cut the salmon into the same size
cubes, its better for cooking and threading onto the sticks, they cook evenly
and nothing “catches on the pan” Thread three or so pieces onto the sticks.
2 Preheat oil in a large non stick frypan
to medium high heat. Cook sticks for 1-2 minutes turning to cook all over. Remove
from pan. Sprinkle with shichimi togarashi and serve with dressing.
3 To make the dressing – combine all
ingredients in a bowl, whisk to combine.