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Tamarind Glazed Salmon on Sweet Potato & Daikon Shelf With Wasabi Yoghurt & Wilted Asian Greens

This dish is contemporary Japanese in its style It's simple to prepare, looks beautiful on the plate and is a very healthy and delicious meal. In this dish the salmon is cooked through and not left rare in the middle. It is a Gaia favourite....

Serves: 2
Preparation time: 35 minutes

Ingredients - Tamarind Glaze
2 d/spn tamarind paste (from a jar, not a block)
1 d/spn mirin
1 pinch sea salt
1 d/spn white palm sugar or 1 tspn cane sugar
1 tspn cold pressed sunflower oil or light olive oil

Method - Tamarind Glaze
Mis all ingredients together in a bowl.

Ingredients - Wasabi Yoghurt
3 d/spn organic natural yoghurt
1/2 tspn wasabi paste from a wasabi tube

Method - Wasabi Yoghut
Mix the ingredients together in a bowl

Ingredients - Rest of dish
Salmon (skin off and de-boned) - a slice of fillet approximately 180g. The best piece for this dish is a thick slice from close to the salmon head, not a tail piece.
1 orange sweet potato
1 daikon radish
A bunch of choy sum or bok choy
2 d/spn of soy sauce

Method - Rest of dish
1. Preheat oven to 180 degrees
2. Peel the sweet potato and daikon radish and cut rectangular battons from each, approximately 5cm in length and 1-2cm thickness (make them as even as possible, it adds a slight sense of formality to this dish). Cut 6 of each.
3. Place the battons in a steamer basket and steam for approximately 12-15 minutes or until the sweet potato is soft. Note - start steaming 10 minutes before placing the salmon in the oven.
4. Prepare the tamarind glaze and spread about 1 large tspn of glaze over each serve of salmon. Place the salmon fillets in a baking dish and bake for approximately 8-10 minutes.
5. Prepare the wasabi yoghurt.
6. Rinse the bok choy/choy sum and cut off the ends and prepare a small pot or pan with 1/4 cup water and the 2 d/spn soy sauce. Just prior to serving, bring the the pot to a simmer, add the asian greens and cook, covered, for 1 minute.
7. To serve, place the sweet potato and daikon battons alternately on the place - 3 pieces of each per serve. Place the salmon on top and the wilted asian greens beside them. Spoon a singular straight line of wasabi yoghurt diagonally across the salmon and serve...