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Teriyaki salmon with pickled vegetables
Teriyaki salmon with pickled vegetables
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Gluten-free Japanese inspired delight.
Ingredients:
  • 60ml tamari
  • 20.00 gm caster sugar
  • 40.00 ml mirin (see note) (sweet Japanese rice wine)
  • 20.00 ml sake or shaohsing (Chinese rice wine) (see note)
  • 4 skinless salmon fillets
  • Steamed rice, to serve
  • 3.00 gm black (see note) or white sesame seeds
  • 1 Lebanese cucumber, halved, seeds removed, very thinly sliced
  • 100ml rice vinegar
  • 5.00 gm caster sugar
  • 1 small carrot, cut into thin matchsticks
  • 1/2 daikon radish, cut into matchsticks
  • 40.00 ml Japanese pickled ginger (see note), shredded
Instructions:
  • Mix together the tamari, sugar, mirin, and sake in a small bowl until the sugar is dissolved. Place the fish in a shallow dish, pour the tamari mixture over it, and refrigerate to marinate for up to 30 minutes.
  • Prepare the pickled vegetables by placing the cucumber in a sieve over the sink. Sprinkle with 2 teaspoons of salt and let it sit for 10 minutes. Rinse thoroughly, then gently dry with paper towels. In a pan, gently simmer the vinegar and sugar for 5 minutes. Allow it to cool slightly before mixing in the cucumber, carrot, daikon, and ginger. Refrigerate while you prepare the salmon.
  • Preheat the oven to 180°C and line a tray with baking paper. Lay the salmon on the tray, drizzle with the marinade, and bake for 8-10 minutes until cooked. Serve the salmon alongside rice and pickled vegetables, topped with sesame seeds.

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