Treacle salmon, scallops, pickled ginger

Ingredients

1 Piece of treacle marinated salmon (see below)
4 King scallops
Salt
1 Lemon
Few drops of sunflower oil
Salmon marinade:
350g Middle cut salmon (skin on scale)
60g Fine sea salt
60g Caster sugar
6g Chopped chili (hot, with seeds)
10g Chopped lemongrass
15g Coriander
40g Root ginger, peeled and grated
125g Treacle (at room temperature)
200ml Dark soy sauce (at room temperature)
Salmon sauce:
50ml Rice vinegar
50ml Soy sauce
50ml Oyster sauce
Garnish for the salmon:
12 Thin slices of pickled ginger
20g Spring onions, sliced
40g Beansprouts
1 Punnet mustard cress
16 Sprigs coriander
Maldon sea salt

Method

Serves 4
Heat a medium-sized non-stick pan and add a small amount of oil. Lightly season the scallops with salt.
Place the scallops into the pan, press slightly, cook for 1-2 minutes until golden on one side.
Then turn the scallops over and cook for a further minute, add a squeeze of lemon juice.
Then immediately remove from the pan onto a piece of absorbent paper. Season with Maldon salt and place on top of the treacle salmon.
Salmon marinade:
Carefully score the skin side of the salmon with a sharp knife.
In a Thermomix add the salt, sugar, chilli, lemongrass, coriander and root ginger, blitz to make a paste.
Remove from the Thermomix and rub the paste evenly onto both sides of the salmon.
Place the salmon into a vacuum pack bag, add the treacle and soy sauce, vac pac tight and leave to marinate for 12 hours. After 12 hours wash off the marinade and pat dry.
With a small amount of salmon sauce (see below) glaze the flesh side – this should be a nice dark colour.
Salmon sauce:
Mix all the ingredients together and place into a small pan, reduce by half to make a syrup that holds when cold. Leave to cool, then place into a squeezy bottle.
TO SERVE:
Cut the salmon into 3mm thick slices, remove the skin and the brown flesh – this gives 60g of salmon per portion.
Place a number 80 cutter (round cutter 80mm in diameter) into the centre of the plate, line the cutter with 60g of treacle salmon, the glazed flesh to the outside.
Put the pickled ginger, spring onions, beansprouts and an even layer of mustard cress on top.
To finish put 10 dots of sauce evenly around the plate, 1 warm scallop on top, coriander and a few flakes of Maldon sea salt.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.