Soy, mirin and yuzu-marinated salmon with radish, apple and cucumber salad

To prepare the salad, add 150 ml vinegar and 150 g caster sugar to a pan and bring to the boil. Stir until the sugar is completely dissolved, then remove from the heat

Add thinly sliced radishes, Granny Smith (skin left on) and cucumber and set aside to lightly pickle for 1-2 hours

To prepare the salmon, mix 200 ml soy sauce, 100 ml yuzu juice, 100 ml mirin, the juice of a lemon and 5 g toasted and crushed coriander seeds in a large container and thinly slice the salmon. 

2 minutes before you are ready to serve, submerge the salmon slices in the marinade for a maximum of 2 minutes - any longer and it will begin to cook the fish

Lightly separate dried rice noodles into clumps and deep-fry in small batches at 180°C until puffed up and crispy - this should take around 20-30 seconds. Remove and drain on absorbent towel

To serve, arrange the salad neatly onto each plate and top with slices of the marinated salmon. 

Add some crispy noodles on top and finish with micro herbs and capers.

(Here the original recipe by Mark Dodson)

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