salmon sticks with miso dressing

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.

image

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

Miso dressing

1 Tbsp white miso paste

3 Tbsp water

2 Tbsp  rice wine vinegar or white
vinegar

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.

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