- 250g Akaroa salmon fillet
- 1 1/2 Tbsp miso paste
- 2 Tbsp light soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp brown sugar
- 2 Tbsp boiling water
- 9mg wasabi powder
- 300ml water
- 60ml rice vinegar
- 1.4g lecithin
- 4 french beans
- 5 baby asparagus
- 4 edamame beans
- 4 scallops, roe removed
- Japanese chilli powder
- thumb-size piece ginger, julienned
- 6 chives
- 1 cup steamed rice
- pinch dried wakame
- salmon caviar
Combine miso paste, soy sauce, sesame oil, brown sugar and boiling water and marinate the salmon.
Preheat oven to 200°C.
Mix wasabi powder and water into a paste. Add rice vinegar and blend in a tall container. When combined, add lecithin and blitz with a hand blender until foamy. Keep in refrigerator.
Line an oven pan with tin foil. Place the salmon fillet in the pan and pour over marinade.
Cut French beans and asparagus the same length, on the angle. Blanch edamame and remove the beans inside.
Clean and prepare scallops. Sprinkle a line of Japanese chilli powder over each.
Cook salmon in oven for about 8-10 minutes, depending on the degree you prefer.
Meanwhile, sear scallops in a hot pan for 30 seconds each side, depending on size. Heat another pan and add ginger, sauté for 30 seconds then add in French beans and asparagus.
In a bowl place edamame beans, chopped chives and fried vegetables and brush lightly with some of the cooked salmon marinade.
Remove salmon from oven and reduce cooking liquid.
To serve, place salmon on a plate. Put rice into a cup and press tightly then turn out onto the plate. Sprinkle with dried wakame and salmon caviar. Place vegetables on top of the salmon and then scallops on top of the vegetables. Serve with reduced cooking liquid in a ramekin or Chinese spoon, and wasabi foam on top of scallops.