Fish Main Asian

Teriyaki salmon with pickled vegetables

Name: Teriyaki salmon with pickled vegetables
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1/4 cup (60ml) gluten-free tamari (naturally brewed soy sauce); 1 tablespoon caster sugar; 2 tablespoons mirin (sweet Japanese rice wine); 1 tablespoon sake or shaohsing (Chinese rice wine); 4 skinless salmon fillets; Steamed rice, to serve; 1 teaspoon black or white sesame seeds; 1 Lebanese cucumber, halved, seeds removed, very thinly sliced; 100ml rice vinegar; 1 teaspoon caster sugar; 1 small carrot, cut into thin matchsticks; 1/2 daikon radish, cut into matchsticks; 2 tablespoons Japanese pickled ginger, shredded

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For those of us who can't have gluten, this recipe for teriyaki salmon with pickled vegetables is a Japanese-inspired delight.

1/4 cup (60ml) gluten-free tamari (naturally brewed soy sauce)
1 tablespoon caster sugar
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon sake or shaohsing (Chinese rice wine)
4 skinless salmon fillets
Steamed rice, to serve
1 teaspoon black or white sesame seeds

Pickled vegetables

1 Lebanese cucumber, halved, seeds removed, very thinly sliced
100ml rice vinegar
1 teaspoon caster sugar
1 small carrot, cut into thin matchsticks
1/2 daikon radish, cut into matchsticks
2 tablespoons Japanese pickled ginger, shredded

Method

1.

Combine the tamari, sugar, mirin and sake in a small bowl, stirring to dissolve sugar. Place fish in a shallow dish, pour over the tamari mixture, then marinate in the fridge for up to 30 minutes.
2.

Meanwhile for the pickled vegetables, place the cucumber in a sieve set over the sink. Sprinkle with 2 teaspoons salt, then stand for 10 minutes. Rinse well, then pat dry with paper towel. Simmer the vinegar and sugar in a pan over low heat for 5 minutes. Cool slightly, then toss with cucumber, carrot, daikon and ginger. Chill while you cook salmon.
3.

Preheat the oven to 180°C. Line a tray with baking paper. Place salmon on the tray, pour over the marinade and bake for 8-10 minutes until just cooked. Serve the salmon with rice and pickled vegetables, sprinkled with sesame seeds.