Torched Salmon Japanese Sandwich

Goodman Fielder Food Service
Torched Salmon Japanese Sandwich

Torched Salmon Japanese Sandwich

Posted on 21st March 2016
An exotic Japanese inspired sandwich that balances the richness of the salmon with the saltiness of Wakame finished off with a kick of hot wasabi.
Makes 10, scale as needed.

Ingredients

AmountMeasureName
80 g Salmon
2 each Lawson’s Seeded Bread (Pieces)
30 g Wakame Seaweed Salad
40 g Mixed Lettuce
20 g Grated Carrot
10 g Red Onion finely sliced
10 each Cucumber Slices
20 mL Japanese Wasabi and Yuzu Dressing
10 g Wasabi paste
100 mL Praise Whole Egg Mayonnaise
10 g Garlic

Method

Torched Salmon Japanese Sandwich

Step 1

Mince the garlic, and mix well with the wasabi paste and Praise Whole Egg Mayonnaise to create the wasabi aioli.

Step 2

Spread a nice even covering of the Wasabi aioli across the bread.

Torched Salmon Japanese Sandwich

 

Step 3

In a large bowl, toss the mixed lettuce with half of the Japanese wasabi and Yuzu dressing. Add this to the sandwich.

Torched Salmon Japanese Sandwich

 

Step 4

Place the finely sliced onion, Wakame salad, cucumber and carrot on top of the lettuce.

Torched Salmon Japanese Sandwich

 

Step 5

Take your salmon fillet and slice thinly into six pieces, sashimi style. Add to an upside down metal board and dress with the wasabi and Yuzu dressing – leave for one minute.

Torched Salmon Japanese Sandwich  

 

Step 6

With a brulee blowtorch, torch the salmon on one wide side to give colour and flavour, ensuring you get all of the edges. Add to the sandwich.

Torched Salmon Japanese Sandwich

 

Step 7

You can garnish with additional wasabi aioli as desired.

Torched Salmon Japanese Sandwich

Torched Salmon Japanese Sandwich

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Message from chef Leigh Roberson

Leigh Roberson

The salmon is definitely the hero in this sandwich – lightly blowtorching it brings out the colour and texture, while the wakame salad with wasabi and yuzu dressing add a bit of intrigue to the menu. A nice, fresh sandwich that’s just a little bit different.

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