Estimated Nutrition
Calories
527.1
kcal / serving
4216.5 kcal total
Carbs
35.7g
per serving
285.6 g total
Fat
25.6g
per serving
204.8 g total
Protein
39.1g
per serving
312.4 g total
Cook Time
5
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
200
g
Caster Sugar
Used for curing
1
tsp
Caster Sugar
For cucumber ketchup
2
tsp
Xanthan Gum
Add one teaspoon at a time to thicken
1
pinch
Caster Sugar
For pickled ginger
CondimentsSauces
100
ml
Rice Wine Vinegar
For cucumber ketchup
100
ml
Rice Wine Vinegar
For pickled ginger
NutsSeeds
OilsFats
1
tbsp
Rapeseed Oil
For griddling
Seafood
1.5
kg
Salmon Fillet
Skin on, pin boned, washed and patted dry
Vegetables
1
bunch
Breakfast Radish
Halved lengthways for garnish
1
punnet
Mustard Cress
For garnish
1
handful
Watercress
For garnish
2
piece
50
g
Fresh Root Ginger
Peeled and cut into thin strips
Method
1
2
3
4
5
6
7
8
9
10
11
12
13