Salmon goes well with Asian flavours and served here crusted in sesame seeds with a delicate ginger teriyaki broth, it’s rather delicious.

Ingredients

• 4 salmon steaks
• ¼ cup teriyaki marinade
• 1 cup sesame seeds
• 4-5 tblsp clarified butter for frying
• 2 cloves garlic, peeled and finely chopped
• 200-250 grams asparagus spears, blanched and trimmed
• 12 shiitake mushrooms, halved
• 250 grams choy sum or bok choy, finely shredded
• 1½ cups fish stock
• pepper to season
• 2 tblsp chopped coriander

Method

1. Turn the salmon steaks over in ½ the teriyaki marinade and set aside in the fridge for 1-2 hours. Pat dry on absorbent paper.
2. Toss the salmon in the sesame seeds, pressing them on firmly to coat.
3. Heat the clarified butter in a deep frying pan and when hot, cook the salmon for about 3 minutes on each side. If you would like the salmon more well done, then cook a further 2-3 minutes. Keep warm.
4. Pour off all but 1 tblsp butter. Add the garlic and cook for 1 minute. Add the asparagus, mushrooms and cabbage and toss for 1 minute.
5. Pour in the remaining teriyaki marinade and fish stock. Simmer for 2 minutes before seasoning with pepper and the coriander.
6. Serve the salmon on top of the hot vegetables with equal quantities of the cooking broth to accompany.
7. Available in the Asian sauces section of your supermarket. If you cannot get choy sum or bok choy use about 3 cups of spinach leaves with the coarse stems removed.