Marinated Salmon with Crabmeat and Lemon Dressing

< 1 min

Recipe by Anton Mosimann OBE

Serves: 4

50g sea salt
50g caster sugar
20g white peppercorns
20g star anise
20g crushed coriander seeds
2 sticks of lemon grass
Zest of 2 lemons
20ml brandy

500g salmon fillet (skin on)

Spread the above mixture all over the salmon. Marinate for 24 hours. Wash the marinade off, skin and remove the brown fat.
Slice the salmon into centimeter slices and arrange on a plate in a 5 inch ring. Keep the ring on the plate.

120g crabmeat (picked white meat only)
20g finely chopped chives
12 leaves coriander
60g finely sliced spring onions
20g pickled ginger

Spoon the seasoned crabmeat over the salmon evenly. Garnish with the rest of the ingredients. Remove the ring.

Juice of 2 lemons
10g sugar
A little arrowroot
100ml olive oil
10ml light soy sauce

Bring the lemon juice and the sugar to the boil; add the arrowroot and soy sauce and mix to a thick sauce consistency. Whisk in the olive oil.
To serve: Clean round the plate and drizzle the dressing over the top of the salmon and crab.