Whisk 2 tablespoons each of vinegar and sesame oil with mirin, sake or sherry and soy sauce in a shallow, heatproof dish. Add ginger, garlic and salmon, skin-side up. Marinate for 20-30 minutes.
2
In a large bowl, mix remaining vinegar with sugar and fish sauce. Stir in carrot, cucumber and radishes, and leave to pickle for 20 minutes, stirring occasionally. Preheat grill to hot.
3
Put salmon dish under hot grill for 5-6 minutes.
4
Arrange salad and avocado on large plates. Pile pickled vegetables on top, then flake over hot salmon. Drizzle with leftover pickling juice and remaining sesame oil. Garnish with sesame seeds.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
I have every Dairy Diary from 1984 and refer to these diaries many times as we try to remember what we were doing on a certain day. They are lovely books with lots of happy memories and also lots of excellent recipes!
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I have every Dairy Diary from 1984 and refer to these diaries many times as we try to remember what we were doing on a certain day. They are lovely books with lots of happy memories and also lots of excellent recipes!