kimchi and ginger salmon salad

  • 1½ cups (300g) kimchi
  • 2 tablespoons grated ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • ¼ cup (60ml) rice wine vinegar
  • 600g sashimi-grade salmon, thinly sliced
  • 300g snake beans, blanched and halved
  • 8 zucchini (courgette) flowers, halved 
  • 3 cups (45g) watercress sprigs

dressing

  • 2 tablespoons mirin (Japanese rice wine)
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  1. Place the kimchi, ginger, soy sauce, oil and vinegar in a small food processor and process until smooth. Place in a large bowl, add the salmon and toss to coat. Set aside for 30 minutes to marinate. 
  2. To make the dressing, place the mirin, vinegar and oil in a small bowl and stir to combine.
  3. Remove the salmon from the marinade and divide between plates. Divide the beans, zucchini flowers and watercress between the plates and top with the dressing to serve.  Serves 4

Photography: William Meppem 

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