Teriyaki Salmon don
Updated: Sep 24, 2021
This dish is now permanently fixed on my weekly meal planner. Sure to impress, with the clean yet complex flavours in Japanese cuisine. Best of all, this is a great way to get my dose of Omega 3 x
2 pieces of Salmon, skin on
1 cups of japanese rice
2 tbsp soya sauce
1 tsp dark soy
1 tbsp mirin
1 tbsp cooking sake
1 tsp japanese rice vinegar
1/2 tsp finely grated ginger
1 clove garlic, grated
1 tsp rice malt syrup (honey or sugar can be used as a substitute)
4 tbsp soba noodle sauce (a very light dashi to dress the rice)
2 tbsp Tobiko
Asian mixed leaf salad
Wash the rice to remove some of the starch, I prefer to wash about 3-5 times until the water runs clearer. Place in a pot with 1 1/2 cups of water, cover with lid and over low heat. Cook until the water is evaporated and the rice is tender.
Prepare the marinade by combining the soya sauce, mirin, sake, rice vinegar, ginger, garlic and rice malt syrup in a large bowl. Place salmon fillets skin side up and cover with cling wrap. Marinate for about 1/2 an hour in the fridge. To cook, heat a non stick pan and lightly coat with olive oil. Place salmon fillets in the pan to sear, reserving the rest of the later. Flip salmon over whilst adding the remaining marinade to reduce. Flip salmon back over to the skin side to finish off. For the eggs, bring a pot of water to a rolling boil, place eggs in and set timer for exactly 6 minutes. Place eggs then into a cold bowl of iced water.
To serve, place cooked rice in a bowl, spoon over 2 tbsp of the soba noodle sauce. Using the fine nozzle of the kewpi, drizzle all over the rice in one direction only. Place mixed greens to one side, peeled and halve the eggs and place in the bowl. Sprinkle the tobiko over the eggs and finally place the salmon to finish, serve immediately. Additional sides that go well with this dish is bonito flakes, pickled ginger or chopped shallots.
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