Teriyaki salmon with pickled vegetables and sesame seeds
Serves 4
Author: Diana Henry
Ingredients
- 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
Method
- For the salmon, mix the soy sauce, sugar, mirin and sherry and stir to dissolve the sugar.
- Use to coat the fish, cover and marinate in the fridge for 30 mins.
- For the vegetables, heat the vinegar and stir in the sugar until dissolved.
- Set aside to cool.
- Keeping them separate, cut the cucumber, carrots, radishes and mooli into matchsticks, each about 5cm long.
- Sprinkle the salt on the cucumber and put it into a colander for 10 mins.
- Rinse and pat dry, then add all the vegetables to the vinegar mixture and toss to combine.
- When you’re ready to cook the fish, preheat the oven to 180C/Gas 4.
- Bake salmon in its marinade for 12 mins.
- Sprinkle with black sesame seeds.
- Add pickled ginger and microleaves to the vegetables, toss and serve with the salmon.
- Serve with rice.
