Try this ter­rific teriyaki salmon

Try this sim­ple yet au­then­tic Ja­panese recipe.

The Tribune (NZ) - - COMMUNITY COOKBOOK -

Teriyaki is the Ja­panese term for meat that has been mar­i­nated in teriyaki sauce, and tra­di­tion­ally grilled over coals.

Nowa­days, the word is used to de­scribe any food mar­i­nated in, or served with, a teriyaki sauce.

For this recipe you will make your own teriyaki sauce to serve with pan-fried salmon.

This ba­sic teriyaki sauce can also be used on other pro­tein, in­clud­ing chicken, beef and tofu.

TERIYAKI SALMON

WITH SALAD Serves: 5 Prepa­ra­tion: 15 min­utes Cook­ing: 10 min­utes

Teriyaki salmon: 600g salmon fil­lets, skin-on 1⁄4 cup soy sauce 1 clove gar­lic, minced 2 ta­ble­spoons rice vine­gar 1 1⁄2 ta­ble­spoons brown sugar 1⁄2 tea­spoon corn­flour Salad: 2 tea­spoons runny honey 2 tea­spoons sesame oil 1 tea­spoon Di­jon mus­tard 2 tea­spoons rice vine­gar juice of 1⁄2 a le­mon 1⁄4-1⁄2 cab­bage, thinly sliced 2 spring onions, thinly sliced 2 car­rots, peeled, grated

To serve: steamed white or brown rice 1⁄2 a le­mon, cut into wedges

Pat the salmon dry with pa­per tow­els, re­mov­ing any re­main­ing pin bones, and cut into 5 pieces. In a small bowl, com­bine all the re­main­ing teriyaki salmon in­gre­di­ents and set aside. This is the teriyaki sauce. To make the salad, in a large bowl whisk to­gether the honey, sesame oil, mus­tard, vine­gar and le­mon juice and sea­son with salt and pep­per; add the cab­bage, car­rots and 1 spring onion to the bowl and toss to com­bine. Heat a driz­zle of oil in a large fry­ing pan (prefer­ably non-stick) on medium to high heat. Cook the salmon, skin side down, for about 3min­utes, or un­til the skin is crispy. Turn the salmon over and cook a fur­ther 2min­utes for medium-rare (depend­ing on thick­ness), or un­til cooked to your lik­ing. Set aside to rest. Re­duce the heat un­der the pan to medium, add the teriyaki sauce and cook, stir­ring con­stantly, for about 1 minute un­til the sauce has re­duced and thick­ened slightly. To serve, spoon rice on to plates and top with a piece of salmon. Spoon over the teriyaki sauce and serve the salad on the side. Squeeze the le­mon juice over the salmon and gar­nish with the sec­ond spring onion.

Recipe cour­tesy of My Food Bag; for more like this go to my­food­bag.co.nz

PHOTO: MY FOOD BAG

Quick, flavour-packed and healthy.

NA­DIA LIM

IN AS­SO­CI­A­TION WITH MY FOOD BAG

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