We stayed in this year for Valentine’s Day and cooked our own dinner. The name of this dish pays homage to the fish truck that we’ve seen on Stirling Highway near the University of Western Australia that used to advertise their salmon fillets as Sexy Salmon every weekend. It used to be our landmark and it would trigger brainstorming of salmon recipes.
- 2 salmon fillets with a light rub of salt, pepper and sugar
- 1 bunch of asparagus
- handful of baby spinach leaves
- 50g of fine polenta
- 18g of grated romano
- Sriracha Hot Chilli Sauce and Kewpie mayonnaise (optional)
- The salmon is cooked via the sous-vide. This allows time to prep and cook the reminder of the meal. Firstly, the salmon was lightly coated in salt, pepper and a little bit of sugar as a dry cure. The salmon was left to cure for around 20 minutes while we set up the new office printer and also allowed for the water bath to hit a temperature of 44.5 degrees Celsius.
- The piece of salmon was cooked at 44.5 degrees Celsius for 45 minutes.
- While the salmon was cooking, we prepared the polenta by mixing the polenta and cheese with hot water. With fine polenta this is a fairly quick process.
- The asparagus was zapped in the microwave for a few minutes and seared with a torch to add a bit of extra flavour.
- The spinach was placed on the plate with a dollop of polenta and cheese on top. The asparagus placed on one side of the plate.
- Remove the salmon from the bags, dry and gently place on a rack. Sear lightly with the torch to add a bit of colour and flavour.
- The meal was then brought together and served with a sauce made by mixing Kewpie mayonnaise with Sriracha Hot Chilli Sauce.