•2 x 180g salmon
•2 x sheets of nori seaweed
•220g mashed potato
•30g wasabi powder
•20g pickled ginger
•30g miso paste
•4 tbsp soya paste
•2 tbsp togarashi
•1 tbsp sesame seeds
Method1 Mix one tablespoon of water in the wasabi powder to make a thick paste.
2 Spread one quarter of the wasabi mix on the nori sheet, sprinkle with some togarashi and sesame seeds.
3 Wrap the salmon fillet in the nori seaweed sheet.
4 Sear the salmon in the hot frying pan with oil for one minute on every side, and then set aside.
5 Mix the remaining wasabi paste with the mashed potato.
6 Blanch the asparagus and set aside.
7 Put the salmon in the oven at 2200c for five minutes or until it is cooked.
8 Spread the miso paste and sweet soya sauce on the plate.
9 Arrange the cut nori salmon on the plate with wasabi mashed potato as garnish, placing the ginger pickle and asparagus on top.
The chefName: Tommy Aning
Chef Aning worked as a chef at the InterContinental Philippines before joining Teatro at the Towers Rotana hotel on Sheikh Zayed Road two years ago. He certainly has impressed us, helping Teatro scoop the Best International Restaurant at our 2010 Eating Out Awards. The restaurant lives by its mantra ‘where Eastern cooking meets Western cuisine’, offering dishes from Thailand, China, Italy and India.
To book a table at Teatro, Towers Rotana, call 04 343 8000