Teriyaki Salmon with pickled vegetables and sesame seeds

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March 12, 2015 by dgarnett2013

Teriyaki Salmon with pickled vegetables and sesame seeds: A Change of Appetite by Diana Henry

salmon1

Serves 4

For the salmon

  • 4 tabs soy sauce
  • 1 tab caster sugar
  • 2 tabs mirin
  • 1 tab dry sherry
  • 4 x 125g salmon fillets
  • 2 tsp black sesame seeds

 

For the vegetables

  • 100ml rice vinegar
  • 1 tab caster sugar
  • 125g cucumber, halved and deseeded
  • 2 carrots, peeled
  • 4 radishes, trimmed and cut into wafer thin slices
  • 100g mooli, peeled
  • ½ tsp salt
  • 1 tab pickled ginger, plus whatever liquid clings to it
  • 5g microleaves (if you have them)

 

For the salmon: mix the soy sauces, sugar, miring and sherry and stir to dissolve the sugar. Put the fish in this, turn to coat, cover and put in the fridge to marinate for 30 mins.

To make the vegetables: heat the vinegar and stir in the sugar until it dissolves. Set aside to cool. (If you are in a hurry, you can just whisk together the vinegar and sugar in a bowl until the sugar has dissolved.) Keeping them separate, cut the cucumber, carrots, radishes and mooli into match sticks, each about 5cm long.

Sprinkle salt on the cucumber and put it into a colander for 10 minutes. Rinse, pat dry, then add all the vegetables to the vinegar mixture and toss to combine.

salmon3

 

When you’re ready to cook the fish, preheat the oven to 180℃.

Bake the salmon, in its marinade, for 12 minutes. It will remain moist and only just cooked in the middle.

salmon2

Sprinkle with the black sesame seeds. Add the pickled ginger and micro leaves to the vegetables, toss and serve with the salmon.

Offer rice on the side.

Made the day before Nick’s 50th birthday, when Rose was in her first assembly.

assembly3 assembly1

 

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