Recipe by Michael Weldon from Farm to Fork
Ingredients
- 2kg salmon side, skin on
Teriyaki Glaze
- 1L soy
- 1L mirin
- 250g brown sugar
- 1 carrot - halved
- 1 brown onion - halved
- 3 garlic cloves
- 1 celery stick
- 1 thumb sized pice of ginger
Asian Salad
- 1 Lebanese cucumber, halved lengthways and roughly chopped
- 4 radishes, quartered
- 1/4 bunch mint, washed and leaves picked
- 1/4 bunch coriander, washed and roughly chopped
- 1/2 long Thai chilli, finely sliced
- 1/2 tablespoons toasted sesame seeds
Soy and Mirin Dressing
- 3 cloves garlic, peeled and roughly chopped
- 1 thumb size piece of ginger, peeled and roughly chopped
- Stems and roots from 1 bunch coriander
- 30ml lime juice
- 60ml lemon juice
- 150ml soy sauce
- 300ml mirin
- 35g caster sugar
Method:
Teriyaki Glaze
- For the Teriyaki Glaze, start by blackening the carrot, brown onion, garlic cloves, celery and ginger either over a BBQ or in a griddle pan.
- Place the vegetables in a medium-sized pot and pour over the soy, mirin and brown sugar. Bring the mixture to the boil and cookout for about half an hour or until the liquid has reduced to a glaze.
- If you go too far, just add some water to bring it back to the right consistency. Strain off the veggies and store in an airtight container in the fridge for up to a month.
Soy and Mirin Dressing
- For the Soy and Mirin Dressing, place everything into a blender and blend until smooth.
- Preheat the oven to 220 degrees. Place the salmon in a large roasting tray skin side down. Using a pastry brush, glaze the fish and place in the oven. Cook for 10-15 minutes, glazing 5 times throughout the cooking process.
Asian Salad
- Meanwhile, for the Asian Salad, place all of the salad ingredients in a large bowl and dress with the Soy and Mirin Dressing and a touch of salt.
- Top the fish with the Asian salad and sprinkle over some toasted sesame seeds.
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