Poached Salmon w Kūmara & Wasabi Lime Mayo
Ingredients
Wasabi Lime Mayo:
- 400g mayonnaise
- 2 limes, zest and juice
- 2 tsp wasabi paste
- flaky sea salt
- black pepper
Kūmara Salad:
- 600g kūmara, cut into small dices
- 1/3 cup red onion, finely diced
- 6 pickled peppadews, finely sliced
- handful basil leaves, finely sliced
- 1/2 cup Wasabi Lime Mayo, prepared earlier
- flaky sea salt
- black pepper
Poached Salmon:
- 6 Regal Salmon Fillets
- 1 lemon, halved
- 2 bay leaves
- flaky sea salt
To Serve:
- kūmara, fried sticks
Method
- To prepare the Wasabi Lime Mayo, empty the jar of mayo into a mixing bowl. Zest the lime and add both the zest and lime juice to the mayo. Whisk in the wasabi paste and season to taste with sea salt and black pepper. Store in the refrigerator until required.
- Add the kūmara to a suitably sized saucepan and cover with cold, salted water. Place on high heat and bring up to the boil. Cook for 5 to 6 minutes until soft. Once cooked, strain off the water and cool to room temperature.
- Once cool, place the kūmara in a bowl and stir through the red onion, pepperdews, basil and Wasabi Lime Mayo. Season to taste with sea salt and black pepper, and refrigerate until required.
- To poach the salmon, fill a suitably sized saucepan with cold, salted water. Squeeze the juice from both lemon halves and add the lemon juice to the water along with the bay leaves. Place on high heat and bring up to the boil.
- Once the water is boiling, turn down to a simmer and add the salmon portions. Cook for 4-7 minutes depending on the size and thickness of the portions. Once cooked, remove from the poaching water, cool, and refrigerate until required.
- To serve, place a portion of kūmara salad in the centre of each plate. Take the poached salmon and break it into 2 or 3 pieces before placing it on top of the kūmara salad. Spoon over the Wasabi Lime Mayo. Serve as is or garnish with crispy fried kūmara sticks.
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