Salmon Teriyaki
A classic fish recipe
Serves 4
Ingredients
- 4 x 175g fillets or steaks of Scottish salmon
- 1 dsp vegetable oil
- 4 tbsp teriyaki sauce
- 1 tsp honey
- 2 tbsp water
- 2 slices fresh ginger, cut into matchsticks
- 1 piece red pepper, cut into matchsticks
- 1⁄2 a cucumber
- 4 cherry tomatoes
- 1 tsp toasted sesame seeds
- A few thin slices of red onion
Method
- Cook salmon fillets in oil for 4 mins each side. Remove and keep warm.
- Wipe pan with kitchen paper. Add teriyaki sauce, honey & water to the pan, bring to the boil, simmer until thick and glossy.
- Using a potato peeler make ribbons out of the cucumber. Place in a bowl with ginger & pepper and pour in boiling water. Leave for 2 mins then drain.
- Arrange cucumber in a small pile on each serving plate, add sliced cherry tomatoes & red onion.
- Place fillets on plate and top with blanched ginger & red pepper. Spoon over the sauce and scatter with sesame seeds.
Recipe courtesy of Scottish Salmon Producers’ Organisation
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