Ōra King Salmon Two Ways * Recipe
simply roasted & sliced crudo, asparagus, cherry tomato, cucumber onion, dill, capers, salmon roe, lemon – cashew cream & dill oil
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Ingredients
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Salmon Preparation
Vegetable Garnish
Cashew Cream and Dill Oil
Method
Salmon Preparation
- 1
Roasting the Salmon
Preheat the oven to 200°C (400°F).
- 2
Rub the Ōra King Salmon fillet with olive oil, salt, and black pepper. Place it on a baking sheet lined with parchment paper.
- 3
Roast the salmon in the preheated oven for 12-15 minutes, or until cooked through and flaky. Drizzle with lemon juice before serving.
Vegetable Garnish
- 4
Prepare the Vegetables
While the salmon is roasting, prepare the vegetable garnish.
- 5
Trim the asparagus and blanch in boiling water for 1-2 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to stop cooking.
- 6
Halve the cherry tomatoes and slice the cucumber and red onion thinly.
- 7
Chop the dill finely and set aside.
Cashew Cream and Dill Oil
- 8
Make the Cashew Cream
Soak the raw cashews in water for at least 2 hours or overnight. Drain and rinse.
- 9
Blend the soaked cashews with 100ml of fresh water, lemon juice, and a pinch of salt until smooth and creamy.
- 10
Prepare the Dill Oil
In a small bowl, mix the olive oil with chopped dill to infuse the flavor.
Assembly
- 11
Plate the Dish
On a serving platter, arrange the roasted salmon, asparagus, cherry tomatoes, cucumber, and red onion.
- 12
Drizzle the cashew cream over the salmon and garnish with dill oil, capers, and salmon roe.
- 13
Serve immediately with lemon wedges on the side.