Try this terrific teriyaki salmon
Try this simple yet authentic Japanese recipe.
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.
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
Quick, flavour-packed and healthy.
IN ASSOCIATION WITH MY FOOD BAG