Paul's [recipe] Corner

From ep 3 Food Trail Tasmania

2 Tail end Fillets of Huon Salmon
½ cup of white sugar
½ cup of sea salt
¼ cup of honey

Crush salt and sugar together to mix well, place layer in a glass dish that will fit the salmon. Wash and dry the Salmon fillets and then place on to the sugar salt cure. Cover the top with more of the mixture and then press firmly so that the fish is well coated. Drizzle honey over fillets. Cover dish with cling film and put in fridge for a couple of hours. Remove from fridge and turn the fillets over cover with cling film and leave for another two hours. You will notice a lot of liquid has come out of the fillets this is what you want. You are drawing out the water and in it’s place the fish is taking in the sugar salt and honey flavours.

Remove fish from cure and rinse under cold running water – you will notice the fillets are firmer and dryer. Fry fillets in a pan with some olive oil until browned and cooked. Careful not to over cook as the curing has already cooked it to some extent.

To make Wasabi May take two or three tablespoons of good quality Mayonnaise add a generous squeeze of Wasabi paste (from one of those tubes you can get at a super market) and mix well. Add amounts to taste for heat according to your taste buds.

Serve on a bed of steamed Bok Choy or Spinach or with a Spinach Salad.