with junior sous chef Vũ Anh Đức from Sheraton Hanoi Hotel

Ingredients: serves 1

480g salmon fillet                          

160g Đà Lạt baby vegetables

1 pcs zucchini                       

500ml olive oil                     

20g thyme and rosemary               

2 pcs lime                              

10g parsley                           

10g perilla                             

30g bread flour                     

10g black pepper                           

10g salt                        

15g butter                              

10g micro vegetables 

Method:

-      Marinate salmon with pepper, salt, shaved lime rind for 1 hour. Clean salmon under running water; use a clean cloth to absorb excess water. 

-      Place salmon on a tray. Top with thyme and rosemary before covering with olive oil and wrapping it with aluminum foil.

-      Grill at 76oC for 13-15 mins.

-      Remove salmon from oven and cut into a 3x3cm cube.

-      Chop parsley and grind with bread flour. Spread the mixture on top of the salmon (the side without skin).

-      Slice carrot and zucchini thinly, poach young pumpkin before frying with butter. After frying, use zucchini to wrap micro vegetables and perilla.

Garnish:

-      Put salmon cubes on the dish and garnish with carrot, young pumpkin and zucchini.

You can sample the dish at Sheraton Hanoi Hotel, K5 Nghi Tàm, 11 Xuân Diệu St, Tây Hồ Dist, Hà Nội. Tel: +(84)4 3719 9000. Website: sheraton.com/hanoi, sheratonhanoi.com.