Flame-grilled salmon in a pepper-teriyaki marinade

Recipe by Sara Giversen

Serves 4

Pepper-teriyaki marinade

50ml. Teriyaki

75ml. Ponzu lemon

1 tsp. Freshly ground black pepper

1 tsp. Freshly ground green pepper

1 tbsp. Brown sugar

 

Method

Mix and combine all the ingredients and let the marinade infuse in the refrigerator for at least an hour.

 

Chili mayo

1 egg

150 ml. Neutral flavoured oil

1 ½ tbsp. White wine vinegar

Salt

Freshly ground black pepper

Sriracha sauce

 

Method

Mix the egg, white wine vinegar and salt.

Using a stick blender, slowly drizzle in 100ml of oil until the mixture thickens.

Stir in the Sriracha sauce and then, gradually, the rest of the oil whilst blending.

Season the mayo with freshly ground pepper and salt.

 

Flame-grilled salmon

400g salmon (use a back-loin fillet if possible)

 

Method

The back-loin is the finest cut of the salmon and is what sushi restaurants use, so the salmon does not require cooking through.

 

Cut the salmon into approx. 1.5 cm wide strips.

Grind black and green pepper over the salmon pieces.

Brush half of the marinade onto the salmon.

Use a gas burner to colour and ‘burn’ the salmon on all sides, adding a wonderful taste and aroma.

Pour the remaining marinade over the fish before serving.

 

Garnishes:

Finger limes

Lamb’s lettuce

Bull’s blood leaves

Coriander

Garlic flowers