Crispy-skinned salmon glazed in a punchy homemade teriyaki, served up with zingy pickled veg, sticky rice & crunchy cabbage. Clean, simple, delicious.
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Serves
4
For The Salmon
Skin-On Salmon Fillet
Sugar
Rice Wine Vinegar
Soy Sauce
Garlic
Cracked Black Pepper
For The Salad
Cucumber
Radish
Rice Vinegar
Sugar
Sesame Oil
Soy Sauce
To Serve
White Cabbage
Cooked Sushi Rice
Toasted Sesame Seeds
Lemon Wedge
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Serves
4
For The Salmon
Skin-On Salmon Fillet
Sugar
Rice Wine Vinegar
Soy Sauce
Garlic
Cracked Black Pepper
For The Salad
Cucumber
Radish
Rice Vinegar
Sugar
Sesame Oil
Soy Sauce
To Serve
White Cabbage
Cooked Sushi Rice
Toasted Sesame Seeds
Lemon Wedge
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Step 1.
Use a sharp knife to remove the scales from the salmon skin. Scrape the blade against the grain until all the scales have come off, then rinse under cold water and pat dry with kitchen paper.
Step 2.
For the salad, whisk the vinegar, sugar, sesame oil and soy sauce together in a bowl. Finely slice the cucumber and radishes - we used a mandoline for speed but thinly slicing with a knife is fine. Toss them through the dressing and set aside.
Step 3.
Finely shred the white cabbage and set aside too.
Step 4.
Now for the teriyaki. Mix together the soy sauce, rice vinegar, sugar, grated garlic and black pepper in a small bowl.
Step 5.
Set a non-stick frying pan over a medium heat. Once hot, drizzle in just enough vegetable oil to coat the bottom. Add the salmon, skin side down, and cook for 4-5 mins until the skin is crispy and the fish is about 80% cooked through.
Step 6.
Flip the fillets, then pour the teriyaki sauce into the pan avoiding the skin to keep it nice and crispy. Cook for another 2 mins as the sauce reduces slightly.
Step 7.
Lift the salmon out and let the sauce bubble for a couple more minutes until thick and glossy.
Step 8.
To serve, spoon the rice into bowls. Top with a salmon fillet, some of the pickled veg and the shredded cabbage. Finish with a scattering of sesame seeds and a lemon wedge on the side.
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