These delicious salmon and mushroom flatbreads an idea I came up with, when thinking of what to make for a mid-week lunch. The salmon is full of flavour (soy, honey, ginger, garlic, chilli, five spice, and hoi sin), and cooled down with a quick and easy wasabi and mint yoghurt. See this as an Asian kebab – great served with thinly sliced onions and chilli. There’s a little prep involved, but both the marinade and yoghurt keep in the fridge for days, and the cooking itself takes only 10 minutes. The result was an an extremely tasty plate, one that I will most definitely be trying again.
Some cupboard staples which are used in this recipe, and are well worth having in the cupboard:
Lee Kum Kee Chui Chow Chilli oil – the most delicious off-the shelf chilli oil, that works well with dim sum and even drizzled over pizza and pastas. Its hot – so you don’t need too much, but the oil contains not just chilli, but also garlic, salt, and sesame oil, making for a very delicious condiment, that I use as a finishing touch to my salmon flatbreads.
Deli Kitchen Greek Style flatbreads – yes these are a cheat, for the times you don’t feel like getting the flour out. Fluffy and perfectly sized flatbreads, originally intended for Greek gyros or Kebabs, but they work very well as a base for more or less anything – homemade pizzas, dipped into shakshuka, topped with scrambled eggs and salmon, or for any recipe that requires a flat bread or pitta. I always have these in the cupboard, and have used these as the base for my recipe.
S&B Wasabi Paste – This particular brand has a great kick to it. The vast majority of wasabi paste (like this) is horseradish, not wasabi, but for the purpose of this recipe, or to go with sushi, this paste works perfectly.
At the final stages of putting together your flatbread, feel free to be adventurous and make it your own. I love fresh onions and chilli, but any crunchy fresh veg works well with the silky yoghurt and sweet sticky salmon. Radishes, cucumber and red peppers work well.
Cutlery is not necessary: grab it, fold it, and enjoy!
Sweet, spicy, and fresh Asian flatbreads, with a kick of wasabi and chilli.
Ingredients
- 240g sklinless boneless salmon fillets (1x 120g fillet per person) cut into large chunks
- 100g Asian mushrooms (I use shitake and oyster mushrooms) cut into large chunks
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- For the Salmon marinade:
- 1 teaspoon toasted sesame oil
- 1 tablespoon garlic (finely grated or crushed)
- 1 tablespoon ginger (finely grated)
- 1 tablespoon hoi sin sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon five spice
- 1/4 fresh chilli, finely sliced.
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- For the Mushroom marinade:
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon garlic powder
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- For the Wasabi yogurt:
- 150g live yogurt
- 1 heaped teaspoon wasabi
- 4 mint leaves, finely chopped
- A squeeze of lemon or lime
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- 2 Flatbreads (I use the Deli Kitchen Greek Style flatbreads)
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- To garnish:
- Rocket
- 1/2 chilli finely chopped
- Red onion finely sliced
- 1 spring onion finely chopped
- Sesame seeds
- Chiu chow Chilli Oil (I use the brand "Lee Kum Kee")
Instructions
- Combine all the ingredients for the salmon marinade in a mixing bowl
- Add the chunks of salmon and mix so the salmon is evenly coated in the marinade
- (if possible leave the salmon to marinate over night)
- Combine the ingredients for the mushroom marinade in a small bowl
- Add the mushrooms and mix to coat the mushrooms and put to one side
- In another bowl, mix the ingredients for the wasabi yoghurt until smooth. Taste your mixture and add more wasabi should you wish
- Heat the grill to the highest setting, place the flatbreads on the middle shelf of the oven to heat it through (not directly under the grill)
- Divide the salmon and mushrooms in half and thread between 2 long metal skewers
- Place on a foil lined tray and under the grill for 10 mins (5 mins, then turn the skewers over and grill for 5 mins on the other side)
- Remove the flatbreads from the grill and place on a plate
- Place your flatbreads on plates and spoon on the wasabi yoghurt, spreading over the surface of the bread
- Sprinkle with rocket
- Remove salmon skewers from the oven and place one on each of the flatbreads
- Top with spring onion, red onion, fresh chilli sprinkle with sesame seeds and drizzle with the chilli oil to serve.
Notes
The salmon really benefits from an overnight marinade, to give time for all the flavours marry.
Beef or tofu make a great alternative to the fish.
I like the salmon charred on the edges, the caramelized honey is especially delicious - this can also be achieved on a BBQ.
Use any fresh crisp green veg you like to top your flatbread, and adjust the chilli and wasabi to your taste.