Gastronomixs

Salmon marinated in a pineapple and soya sauce marinade

A bold Hawaiian marinade with a refreshingly tart flavour thanks to the addition of pineapple juice. The acidity also makes this a perfect à la minute marinade for products such as salmon. 

Salmon marinated in a pineapple and soya sauce marinade

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Ingredients

125

ml

sesame oil

60

ml

dark soya sauce

2

tbsp

rice vinegar

1

tbsp

black bean paste

1

tbsp

ginger syrup

2

tbsp

pineapple juice

1

 

lime

½

 

chilli pepper

600

g

salmon fillet, as fresh as possible

 

 

sesame seeds

Preparation method

  • To make the pineapple and soya marinade, place the soya sauce, rice vinegar, black bean paste, ginger syrup, pineapple juice, and lime zest and juice in a measuring jug. Use a hand-held blender to blend the mixture.
  • Add the sesame oil drop by drop as you blend.
  • Finely dice the chilli pepper (brunoise) and add to the dressing.
  • Cut the salmon into equal-sized cubes of 1cm x 1cm.
  • Marinate the salmon cubes in the dressing for ten minutes.
  • Remove the salmon from the dressing and sprinkle over some sesame seeds. 

Serving suggestions

  • In a composition with Asian-inspired preparations with ginger, rice, cucumber, etc.
  • As an amuse-bouche with a spicy mango salsa, miso edamame, and a wonton crisp.

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