Serves 2 (with lots of kraut left over)
Preparation Time: 30mins + 3 hours to 3 days fermenting time
Cooking Time: 6 minutes
For the Kraut:
- 100g live white cabbage kraut
- multicoloured radishes, very finely sliced
- 1/4 red cabbage, very finely shredded
- 1 red apples, cut into matchsticks
- fennel, very finely shredded
- 100ml rice wine vinegar
- 1 tbsp sea salt
For the Salmon:
-1 tbsp oil
- 2 salmon fillets
- toasted black and white sesame seeds
- finely chopped chives or spring onions
Mix the saurkraut, radishes, red cabbage, red apple and fennel with the vinegar and mix. Wedge into a 2 l fermenting jar, and submerge.
Leave to ferment at room temperature for 3 hours to 3 days. (Keep in the fridge thereafter).
For the Sumiso Marinade:
- 50ml Mirin
- 50ml Sake
- 75g sugar
- 200g sweet white miso
To make the marinade, mix together the mirin, sake, sugar and miso in small saucepan and melt together over a medium heat, stirring until well combined.
Allow the marinade to cool, in an ice bath to speed things up.
Add the salmon to the marinade and coat the fish thoroughly. Reserve 2-3 tablespoons of the marinade to add to the dressing later. Leave in the fridge for 2 - 24 hours, maximum 24 hours.
To cook the salmon, add the tablespoon of oil and heat a frying pan over a medium - high heat. Add the salmon filets skin side down into the pan and cook for 2-3 minutes.
Then carefully turn the salmon over and cook for a further 2-3 minutes.
For the Miso Sesame Dressing:
- 2 tbsp Sumiso marinade
- 1 tbsp tahini
- 2 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- a good pinch of salt
To make the dressing mix together all the ingredients in a small bowl until thoroughly combined.
Serve the salmon, with a generous spoonful of dressing over the fish and the rainbow kraut, and finally a sprinkling of the sesame seeds and a few finely chopped chives or spring onions.