Salmon with whisky, butter & soy sauce and gomaae salad

Method

1. First make the gomaae salad. Bring a pan of salted water to the boil. Add in the green beans and cook for 5 minutes or until almost cooked.

2. Add in the broccoli and cook for 1 more minute until tender. Drain, plunge in cold water and drain.

3. Mix together the soy sauce, mirin, ground sesame seeds and sugar and set aside until dressing the salad just before you serve the dish.

4. Keep beans and broccoli separately to dressing mixture until just before you serve.

5. Preheat the oven to 190ºC/gas 5.

6. Using a very sharp knife, separate the salmon flesh and skin.

7. Cut the flesh into 2.5cm cubes, then rub the skin with a little oil and a pinch of salt, then place on a wire rack in a roasting tray and roast until it is slightly burnt and crispy.

8. Slice the skin into 1 cm width ribbons and leave aside.

9. Soak the salmon roe in 1 tablespoon of whisky for 5 minutes.

10. Heat the vegetable oil and 25g of butter in a saucepan.

11. Add the salmon flesh, cover and cook for 2-3 minutes, turning the salmon over after 2 minutes.

12. Add the remaining whisky and cook for another minute.

13. Take the salmon out and keep them on the warm plate.

14. Return the saucepan to the heat and add in the remaining butter, the soy sauce and water and cook for 10 seconds.

15. Pour the whisk sauce over the salmon, then sprinkle over the chopped onion. Top with the grilled skin and the roe.

16. Toss the green beans and broccoli with the sesame dressing.
17. Serve the salad on the side of salmon or in a bowl.