Torched Salmon Japanese Sandwich Recipe

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
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.

Step 3

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

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

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Message from chef 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.

See more ideas from Leigh Roberson

2nd February 2017

Torched Salmon Japanese Sandwich

Ingredients