Wild Alaska Salmon Keta-bab
Ingredients
Shawarma salmon:
4 keta salmon fillets
10g round coriander seed
5g ground cumin seeds
2g dried oregano
10g paprika
1g ground bay leaf
2g ground clove
5g ground white pepper
10g ground turmeric
20g olive oil
40g pomegranate molasse
50g water
Sweet pickled red cabbage & fennel:
100g red cabbage, shredded
50g fennel, shredded
0.5g fennel seeds
0.5g coriander seeds
3g salt
3g caster sugar
50 red wine vinegar
30g water
Tzatziki:
180g crated cucumber, strained
5g chopped mint
1 x lemon zest
½ x lemon juice
100g strained yoghurt
1g ground black pepper
5g salt
Smokey Chilli sauce:
500g chilli’s, stalk removed
200g banana shallot, peeled, sliced into ¼ lengthways
240g Salad tomato
60g garlic, peeled
20g fresh coriander
20g fresh parsley leaf
30g pomegranate molasse
20 caster sugar
25 cider vinegar
40 salt
1g fennel seeds
50g water
30g olive oil
Finishing:
12 x mini flat bread
¼ iceberg lettuce, shredded
4 tblsp pomegranate seeds
12 Lombardi chilli peppers
Picked parsley
Picked coriander
Picked dill
Picked mint
Method
Shawarma salmon-:
1) Remove skin from salmon
2) Mix all dry ingredients, toast in a dry frying pan over a low/med heat for 2 min, do not allow to burn
3) Pour toasted spices into a bowl and mix in the molasse, oil and water
4) Use 50g of marinade for the 4 salmon fillets, coat liberally, cover and chill overnight
5) Sweet pickled red cabbage & fennel-
6) Place the sugar, salt, fennel seeds, coriander seeds, vinegar and water into a pan and bring to the simmer
7) Pour over the shredded cabbage and fennel, allow to cool
Tzatziki:
1) Mix all ingredients, set aside
Smokey chilli sauce:
1) BBQ chilli's till 50% charred skin
2) Place chilli, garlic, shallots and tomatoes into a tray and lightly coat in oil
3) Roast @150 deg C for 20 min
4) Allow to cool slightly then place all ingredients into a blender and blend for 2 min
Finishing:
1) Pre-heat oven to 300 deg C
2) Place salmon on a tray, season with salt and lightly drizzle a 1tsp of oil over the surface
3) Cook for 3 min
4) Toast 3 small flatbread
5) Lay a small amount of lettuce on flat bread
6) Lay a small amount of cabbage mix around flat bread
7) Break salmon into 1 inch pieces, lay around flat bread
8) Place 2 tsp of tzatziki around each flatbread
9) Liberally drizzle chilli sauce across flatbread
10) Sprinkle 1 tsp of pomegranate seeds across flatbread
11) Place 1 Lombardi chilli's on flatbread
12) Sprinkle mixed fresh herbs over flatbread
