Teriyaki Glazed Salmon
- ½ cup soy sauce
- ½ cup rice wine
- 2 Tbsp. brown sugar
- ¼ cup water
- 1 garlic clove, finely grated
- 1 cm piece fresh ginger, peeled & grated
- Small pinch chilli flakes
- ½ Tbsp. cornflour (mixed with 1 tablespoon water)
- 4 x 150g NZ salmon fillet, pin boned & skinned
- 1 Tbsp. canola oil
- Sea salt
- Toasted sesame seeds and crushed nori to garnish (optional)
1. To make the teriyaki glaze – combine the soy, rice wine, brown sugar, water, garlic, ginger & chilli in a small saucepan. Heat over medium heat and boil gently for 2 minutes. Whisk in the cornflour/water mixture, then simmer until thickened. Remove from the heat and set aside to cool.
2. To cook the salmon – heat the canola oil in a large non-stick frying pan. Lightly season the salmon fillets with sea salt, then pan-fry presentation side down, for 3-4 minutes or until golden. Turn-over, then brush the teriyaki glaze over the salmon. Cook for another 1-2 minutes until the salmon is cooked to your liking and nicely glazed. (Pink is recommended)
3. To serve, divide the soba noodle salad (recipe below) between 4 large bowls, then place a salmon fillet on top of each. Drizzle the salmon with a little extra teriyaki glaze, sprinkle with toasted sesame seeds and garnish with the crushed nori.
Noodle, Cucumber & Sesame Salad
- 300g dried noodles (of your choice)
- 2 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- ½ Tsp. sugar
- 2 lemons, juice only
- ½ Tsp. wasabi paste
- 2cm piece of fresh peeled ginger, grated
- 2 Tbsp. sesame seeds, lightly toasted
- 1 large cucumber, peeled and sliced
- 2 spring onions, thinly sliced
- Sea salt & pepper
1. Bring a pot of salted water to the boil, add the noodles of your choice and cook according to the package instructions. Drain in a colander and rinse with cold running water until chilled.
2. Meanwhile in a small bowl, whisk together the soy sauce, sesame oil, sugar, lemon juice, wasabi, ginger and sesame seeds to form a dressing.
3. Combine the noodles in a large bowl with the cucumber, spring onions and soy dressing.
4. Toss well. Season with salt and pepper to taste and serve.