John Torode’s teriyaki salmon
John’s in the kitchen with a healthy midweek meal. His Asian-inspired Teriyaki Salmon with a Japanese style salad is not only low-calorie and rich in omega-3 - it’s quick, easy to make and is absolutely delicious.
Teriyaki salmon
Serves 2
Ingredients
For the teriyaki salmon:
100ml light soy sauce
100g soft brown sugar
100ml mirin
100ml sake
2 portions of salmon, skin on
For the rice:
1 large mug full Thai fragrant rice
1 ½ mug full of water
For the cucumber and chilli Salad:
50ml rice vinegar
20ml light soy
20ml mirin
1 chilli, diced
1 tsp sesame oil
1 large cucumber
1 handful of bean sprouts
For the bok choy:
1 thumb-size piece of ginger, finely sliced
2 spring onions, chopped
1 sachet of miso soup
1 large bok choy, split
1 large chilli sliced
1 lime
600ml water, boiling
For garnish:
Bean sprouts
Nori seaweed sheets
Chillies, sliced
Spring onions, sliced
Method
1. For the teriyaki marinade, place the soy sauce, brown sugar, mirin and sake in a saucepan, bring to the boil and then set to one side to cool. Place the salmon in a dish, cover completely in the marinade and leave in the fridge overnight.
2. Place the large mug full of rice into a saucepan that has a tight-fitting lid and rinse the rice with water three times and drain it well. Place the pot under running water until the pot is full and strain and drain twice more.
3. Fill the same mug you used to measure the rice with one mug of water and pour it into the pan with the drained rice. Add a pinch of salt, stir and add an additional ½ mug of water. Place the lid on the pot, bring to the boil, turn the heat down to low and cook for 5 minutes.
4. Take the rice off the heat and leave it to stand without lifting the lid for 20 minutes.
5. Whilst the rice is standing, make the cucumber salad by combining the rice vinegar, soy, mirin, chilli and sesame oil in a bowl. Peel the cucumber into long ribbons, place into the bowl with the dressing and mix. Add the bean sprouts, mix again and set aside.
6. Preheat the grill in the oven to high.
7. For the bok choy, place the boiling water in a pan and add the sachet of miso soup. Add the bok choy to the pan followed by the ginger, spring onions and sliced chilli. Simmer for 3 minutes and then remove from the heat.
8. Line a tray with foil and place the fish flesh side up on the tray. Pour over some leftover marinade and cook in the preheated grill for 5 minutes until dark and sticky. Place the salmon on plates.
9. Remove the lid from the rice pan and run a fork through it to loosen. Place the rice on the plate next to the salmon and serve the bok choy on top of the rice. Top with the garnishes and serve the cucumber salad in separate dishes.