Ingredients
Salmon
4 x 150g salmon fillets, skin on
2-3 tsp Szechuan pepper
2 tsp AYAM sesame oil
1 tsp MURRAY RIVER sea salt
Wasabi Puree
2 cups green peas, cooked and cooled
½ -1 avocado diced
1-2 tsp wasabi paste
2 tbsp AYAM coconut milk
1 squeeze lime juice
1-2 tsp AYAM fish sauce
Cucumber Salad
½ cup cucumber, shaved
½ cup fresh coconut shaved
1 tbsp chopped mint or coriander
1 squeeze lime juice
1 tbsp SQUEAKY GATE olive oil
Method
In a mortar and pestle grind together the Szechuan pepper, sesame oil and salt, and coat the salmon fillets evenly with the pepper mix. Heat oil on a griddle pan over medium-high heat, cook salmon starting skin side down, to your liking.
To make wasabi puree, blitz all ingredients together add extra coconut milk until desired consistency is reached, season with fish sauce to taste. To make the salad, combine all ingredients in a bowl and toss well.
Serve salmon with puree and side of cucumber salad.
