Teriyaki salmon with pickled vegetables and sesame seeds


Teriyaki salmon with pickled vegetables and sesame seeds
Serves 4
  • 4 tbsp soy sauce
  • 1 tbsp caster sugar
  • 2 tbsp mirin
  • 1 tbsp dry sherry
  • 4 x 125g salmon fillets
  • 2 tsp black sesame seeds
  • 100ml rice vinegar
  • 1 tbsp caster sugar
  • 125g cucumber, halved and deseeded
  • 2 small carrots, peeled
  • 4 radishes, cut into wafer- thin slices
  • 100g mooli peeled
  • ½ tsp salt
  • 1 tbsp pickled ginger (plus whatever liquid clings to it)
  • 5g microleaves
  1. For the salmon, mix the soy sauce, sugar, mirin and sherry and stir to dissolve the sugar.
  2. Use to coat the fish, cover and marinate in the fridge for 30 mins.
  3. For the vegetables, heat the vinegar and stir in the sugar until dissolved.
  4. Set aside to cool.
  5. Keeping them separate, cut the cucumber, carrots, radishes and mooli into matchsticks, each about 5cm long.
  6. Sprinkle the salt on the cucumber and put it into a colander for 10 mins.
  7. Rinse and pat dry, then add all the vegetables to the vinegar mixture and toss to combine.
  8. When you’re ready to cook the fish, preheat the oven to 180C/Gas 4.
  9. Bake salmon in its marinade for 12 mins.
  10. Sprinkle with black sesame seeds.
  11. Add pickled ginger and microleaves to the vegetables, toss and serve with the salmon.
  12. Serve with rice.


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