Mains
Japanese
JapaneseTeriyaki Salmon
Glossy, sticky-sweet salmon over rice, three ways. The basic tier leans on a bottled glaze, while the ultimate builds a from-scratch teriyaki with mirin and sake around premium fillets.
Dairy-free
Nut-free
Contains alcohol
Ultimate version
Thick wild salmon fillets, a from-scratch mirin and sake teriyaki, and sushi rice.
Per serving£9.50
Total cost£19.00
Time45 min
Ingredients for 2
- 2 wild salmon fillets , thick cut, skin on
- 1 tbsp grapeseed oil
- 1 spring onion , finely sliced
- 1 tsp black and white sesame seeds , toasted
- Teriyaki
- 60 ml dark soy sauce
- 60 ml mirin
- 40 ml sake
- 1 tbsp caster sugar
- To serve
- 150 g sushi rice , rinsed
- 1 tbsp rice vinegar
- 100 g edamame , podded
Method
- Cook the sushi rice, then fold through the rice vinegar and a pinch of sugar and salt while warm.
- Simmer the soy, mirin, sake and sugar in a small pan until reduced by a third to a glossy syrup.
- Sear the salmon skin-side down in the grapeseed oil until the skin is crisp, then turn and cook to medium - the centre should stay just translucent.
- Spoon the teriyaki over the fish and let it glaze, basting repeatedly until lacquered.
- Blanch the edamame for 2 minutes.
- Plate the salmon on the seasoned rice with edamame, drizzle with the teriyaki and finish with spring onion and sesame seeds.
Equipment
- heavy frying pan
- small saucepan
- rice cooker or pan
The three ways, side by side
Budget
Frozen salmon fillets with a shop-bought teriyaki sauce and plain rice.
Better
Fresh salmon with a quick homemade soy-honey-ginger glaze and steamed greens.
Ultimate
Thick wild salmon fillets, a from-scratch mirin and sake teriyaki, and sushi rice.
