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
- 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.
- Toss the salmon in the sesame seeds, pressing them on firmly to coat.
- 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.
- 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.
- Pour in the remaining teriyaki marinade and fish stock. Simmer for 2 minutes before seasoning with pepper and the coriander.
- Serve the salmon on top of the hot vegetables with equal quantities of the cooking broth to accompany.
- 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.
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