Glazed Salmon with Roasted Pak Choy & Carrots and Carrot-Ginger Gel
Seared, tamari-glazed salmon served with oven-roasted pak choy and carrots and a silky carrot-ginger agar gel.
Nutrition
per per 300 g portionIngredients
| 1.1 lbs | 500 g | carrots |
| 1 inch | fresh ginger, grated | |
| 1 pinch | sea salt | |
| 1.5 tsp | 7.5 ml | agar agar |
| 1.3 cups | 310 ml | water (if no juicer) |
| 2 | baby pak choy | |
| 8 | carrots | |
| 4 tbsp | 60 ml | olive oil |
| 1 tbsp | 15 ml | sesame oil |
| 2 tbsp | 30 ml | tamari or soy sauce |
| 2 tsp | 10 ml | roasted sesame seeds |
| 1.1 lbs | 500 g | salmon fillet, skinless |
| 3 tbsp | 45 ml | tamari |
| 3 tbsp | 45 ml | olive oil |
| 0.5 inch | fresh ginger, grated | |
| 0.25 inch | fresh chili, chopped | |
| 1 tbsp | 15 ml | orange liqueur with single malt whiskey (or orange juice with a dash of whiskey) |
| 1 tbsp | 15 ml | coconut oil (for cooking) |
Instructions
Carrot-Ginger Gel
- Juice the carrots and ginger; add lemon juice and a pinch of salt. (If you don't have a juicer, finely chop the carrots and ginger, blend with the water, lemon juice and salt until very smooth, then strain into a pot.)
- Add the carrot-ginger juice to a pot with the agar agar, mix well, bring to a boil, and boil for 1–2 minutes.
- Let cool slightly, then pour into small silicone moulds and chill for 30–60 minutes.
Oven-Roasted Pak Choy & Carrots 4. Wash and halve the pak choy; peel and halve the carrots. 5. Grease an oven dish with oil and arrange the pak choy and carrots on it. 6. Preheat the oven to 320°F (160°C). 7. Mix the olive oil, sesame oil and tamari and pour over the vegetables; turn to coat all sides and sprinkle with the roasted sesame seeds. 8. Roast for around 20 minutes, turning occasionally.
Glazed Salmon 9. Heat the coconut oil in a pan. Cut the salmon into even pieces. Mix the olive oil, tamari and orange liqueur (or orange juice) with grated ginger and chopped chili. 10. Sear the salmon for 1 minute per side (less for a sashimi-style centre), then turn off the heat. 11. Pour the marinade over the salmon and let sit 1–2 minutes, turning to coat. 12. Serve the salmon over the roasted pak choy and carrots, with the carrot-ginger gel unmoulded alongside.