Marinated salmon

Herald on Sunday

By Grant Allen

My friend and foodie extraordinaire Tanah Jane Dowdle introduced me to this idea and I have shamelessly purloined it.

Ingredients

500 g	Boneless salmon fillets (Main)
50 g	White miso paste
10 ml	Tamari sauce
1 ½ Tbsp	Wasabi paste
1 dash	Sesame oil
1 to taste	Sesame seeds

Buy a 500g piece of fresh salmon side. Ask your fishmonger to remove the skin and the bones.
Dice the salmon into 1.5cm cubes.
Mix together 50g white miso paste, 10ml of tamari soy sauce and 1.5 tablespoons of prepared wasabi. Whisk this together and add a dash of sesame oil to finish.
Toast off some sesame seeds by placing them in a pan then putting the pan in a moderate oven and watching the seeds very carefully. The moment they start to colour, remove from the oven and cool.
Just before serving toss the salmon cubes in the miso mix. Remove the cubes after a couple of minutes and dust with the toasted sesame seeds.
Spike with your preferred skewer or toothpick and plate.