Ponzu Salmon with Oroshi Daikon

Fish Monday. Tasmanian Salmon.

It’s hot and I’m not a salad person.

Daikon(giant radish –Dai means “large” and kon is “root”, not to be confused with la petit mort), has a good bite to it and is sharp and refreshing finely sliced or grated. I got one of these as well as smoothy fruit and then walked over to the fish markets and bought two pieces of Tasmanian Salmon. Salmon says creamy or buttery or asparagus so daikon was an unusual pairing, but the thought of the cold daikon with hot salmon was appealing.

Orange Page gave a rough thumbs up to the pairing and it was as follows:

Oroshi Daikon

1 cup of finely grated daikon; 1 tsp soy; 1/2 tsp of icihimi / togarashi (sub with cayenne)

Salmon

2 salmon fillets; juice of one lime; 2 tbs semillon (standing in for sake); 1 tbs soy; 1 tbs rice vinegar;

Marinate for half an hour, dry with a paper towel. Heat vegetable oil on a hot plate and cook and the flip, pouring a tablespoon of the marinade over. Serve with the daikon and half a lime.

Extra good.

!My Adventures in the Breadbox: Alaskan Wild Salmon

8 comments

  1. tokyo goat’s avatar

    daikon and grilled fish is a J classic ‘aint it?
    did you use the tripod for this one??

  2. Anthony’s avatar

    I did indeed thank you very much and yes it is pretty classic though I usually think of sanma with oroshi. Salmon makes me think of 5am Yoshinoya.

  3. AnthonyJ’s avatar

    Thomas says it looks like a dead cat. I don’t see it myself.
    When I was in Seattle 5 years ago I ordered a ‘Salmon Sampler’ in a wanky oyster bar. Six slabs of assorted salmon later I never wanted to see the stuff again. The next day I went up into the Cascades for a whitewater rafting trip, and it being that time of year the streams were full of dying and dead salmon, which were very stinky indeed. It was at least 3 years before I could face it again, and actually I still find most salmon too fatty for my liking (which is odd because I will happily vacuum up fatty duck or pork).
    OTOH, much longer ago I was doing a TEFL course in Dublin and the department store Dunnes regularly sold whole sides of excellent smoked salmon for 5 punts. I think it came to less than $10/kg, which wasn’t too bad even in 1989. I ate a lot of it with soda bread. Not bad at all. Come to think of it, that’s probably what inspired me to order the Salmon Sampler.
    There’s a moral in there somewhere.

  4. Jeanne’s avatar

    Still trying to figure out what daikon has to do with la petit mort. Are you trying to tell us your salmon is orgasmically good??

  5. AnthonyJ’s avatar

    I’m guessing it’s to do with the Aussie meaning of ‘root’, but it could just be some terrible pun that nobody gets because it’s too terrible.
    Not that Monsignore Georgeff would have a tendency to do that sort of thing.

  6. Jeanne’s avatar

    “the Aussie meaning of root” – Ewwwww!! I’ll never be able to look a parsnip in the eye again.

    Bad puns?? Our Anthony??? Never. That’s my job…

  7. Anthony’s avatar

    Oi that’s enough of that you two. Dai as a homophone for die, which is mort in french, petit contrasts with great (the other meaning of dai), root as in Australian slang for intercourse and of course there’s no great root without la petit mort. Back slapping all round.

    My salmon orgasmically good? In this instance. Yes.

    The moral is ahmm….
    Dunn today is better than perfection tomorrow?

    Tell Thomas – “Bang Bang It’s not a cat”.

  8. Food’s avatar

    Is this the same ponzu sauce used for beef tataki?

    Fantastic recipe, thanks.

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