Tasmanian Salmon with Soy Alpine Pepper Dressing

• 4 whole salmon baby Tasmanian, cleaned
• 1 tablespoon ginger minced
• 1 bunch shallots
• 1/2 pound mushrooms, shiitake
• 1 pound snow pea pods
• 4 cups mung bean sprouts
• 1 teaspoon - rianforest rub*
• 4 tablespoons ginger pikced
• 1 x - lemon myrtle oil*
• 100 millilitres soy sauce, sodium reduced
• 80 millilitres mirin (sweet seasoning)
• 5 millilitres fish sauce
• 1 tablespoon ginger minced
• 2 teaspoons - apline pepper*
• 1 pinch mixed spice

1. For the Tasmanian Salmon:
2. Stuff each salmon with the shallots and ginger, preheat oven to 160C.
3. Warm a fish pan and rub the salmon with a little oil.
4. When the pan is hot seal the salmon on both sides.
5. Place in the oven for eight minutes.
6. Remove the fish; test for done-ness and brush the top with lemon myrtle oil.
7. Slice the shiitake mushrooms and de-string the snow peas.
8. Warm a wok or large pan and stir-fry the three vegetables.
9. Season with the rainforest rub.
10. For the Soy Alpine Pepper dressing :
11. Warm the mirin in a small saucepan and squeeze in the juice from the ginger.
12. You need about 5ml of juice all up for flavour.
13. Add the Alpine pepper and Fruit spice and bring to a gentle simmer.
14. Remove from heat; add fish sauce and soy and its done.
15. Styling :
16. Place the vegetables in the centre of a large plate and lay the Tasmanian Salmon on top.
17. Drizzle plenty of dressing around the plate and serve extra in side dishes.

salmon baby tasmanian, ginger, shallots, mushrooms, snow, mung bean sprouts, ginger pikced, oil, soy sauce, mirin, fish sauce, ginger, pepper, mixed spice

Taken from recipeland.com/recipe/v/tasmanian-salmon-soy-alpine-pep-51069 (may not work)