November 30, 2017
· 2x 200g salmon fillets with the skin on
· Salt and pepper
· 3tbsp vegetable oil
· 200g stem broccoli
· 300g Jasmine rice
· 2 spring onions, washed, trimmed and sliced
· 1 red chilli, deseeded and sliced
· 1 green chilli, deseeded and sliced
· 2tbsp sesame seeds, toasted
· 1 lime wedge
For the teriyaki sauce:
· 60g honey
· 100ml light soy sauce
· 20g ginger, sliced
· 2 cloves garlic, crushed lightly
· 50ml mirin
· 50ml sake or white wine
· Add all sauce ingredients to a pan and bring to boil. When boiled turn down the heat and simmer for 10 minutes, until it starts to thicken slightly.
· Remove from the heat and allow to cool. Store in the fridge until needed.
· For the salmon, heat an ovenproof frying pan on a high heat and add the vegetable oil.
· Season the salmon on its skin side with salt, then place it in the pan skin side down. As it cooks season the flesh side with salt and pepper, and turn down the heat to medium. Fry the salmon for three to five minutes, until the skin is golden and crisp.
· Place the salmon in the oven at 180c for five to eight minutes. Once cooked, remove from the oven and pour out the oil from the pan.
· Add 100ml of teriyaki sauce to the salmon and place it back on the heat. Heat the salmon and sauce gently, whilst spooning the sauce over the salmon to glaze for one to two minutes. Remove from the heat and leave to rest.
· Cook the broccoli in boiling salted water for two minutes. Remove from the heat and drain well.
· Wash the Jasmine rice well then add to a pan and fill with water. Add a lid and bring to boil. When boiled, stir well.
· Place the lid back on and turn down the heat to low. Cook until the water has evaporated. Remove from the heat and keep warm.
· To plate up, place a portion of cooked Jasmine rice on a plate and add broccoli on one side. Place the salmon on the broccoli stem and spoon over the teriyaki sauce. Sprinkle with sesame seeds, chillies, spring onions and add a lime wedge.
Parichat at Sohe
Osborne Road, Newcastle upon Tyne
0191 281 8161