Canberra Daily – Aburi Salmon Stack

Post Tags: salmon

As posted in the Canberra Daily

With summer just around the corner, Chef Mel Alafaci’s new Eat Yourself Sexy cookbook shows us how to prepare healthy, nourishing meals that are as delectable as they are visually stunning.

Aburi salmon stack

Serves: 1

  • 80-100g raw salmon, finely chopped or sliced
  • 1 Tbsp teriyaki or oyster sauce
  • 1 cup broccoli chopped finely until it resembles rice
  • 2-3 Tbsp prepared sushi rice or use cauliflower rice instead
  • 50ml kewpie mayo mixed with 50 ml water and three drops of sesame oil

Dress the broccoli rice and sushi rice with the mayo, water and sesame oil and mix to form a lovely slaw.

Brush or mix the raw salmon in the teriyaki or oyster sauce and then ‘scorch’ with a blow torch until nicely cooked and browned on the edges, or pop under a pre-heated grill as close as you can get it to the element, until the salmon is cooked and browned.

So easy, and one of my favourite cheat ways to prepare fish into a sexy salad.

Once done, you can then assemble on a plate and serve.

I like to make a base of the raw slaw and then top it with the salmon.

I sometimes use a cheffy stacking ring to form the slaw into a neat tower, top it with the scorched salmon and serve!

I love these easy but delicious cheats!

NOTE: Please don’t be intimidated because this requires a blow torch. A blow torch is easy and fun, but you can also pop this under the grill or cook in a frying pan, and get a similar result.