Salmon Teriyaki

Japan is an obviously interesting place to visit, as it is culturally different, in unexpected ways. We struggled to find cafes but convenience stores sold cans of coffee kept hot under a heat light. We struggled to find a bar, but came across beer vending machines on the street. Restaurants seemed to be hidden, but the omnipresent Golden Arches meant we tried a McTeriyaki burger ( that or starve) one lunchtime and in the evening, a visit to Hard Rock Cafe (I have the ball cap) .
The next day, we found a Japanese restaurant closer to port, where we chose the food from pictures. A Dutch friend that was part of our little dining group, just could not eat with chopsticks! The Japanese women who ran the restaurant stood behind him, smiling as they watched struggle to eat, picking up one grain of rice at a time. They eventually produced a knife and fork and offered it to him laughing! The relief on the poor guys face was palpable! After dinner, we found a Greek restaurant further along the road, who kindly allowed us in for after dinner drinks, as friends of ours were alreay dining there!
This teriyaki is a light and healthy dish. It is also a fast supper, once marinated. It of course has an umami (delicous taste in Japanese) flavor.

WINE NOTE: The perfect wine match is an English wine called Regatta, named after the famous Henley Regatta, not far from where this wine is produced at Stanlake Park. With it’s beautiful soft pear flavor and a hint of acid, it complements the sweet chili and teriyaki so well, it’s heavenly! You could go with Olarosa sherry, or even New World Merlot! But I highly recommend this wonderful wine from Stanlake Park!!! If you close your eyes while sipping, it takes you to a sunshine day by the River Thames, watching the boats drift by!
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Salmon Teriyaki

Ingredients

  • 1 tbsp teriyaki sauce
  • 1 tbsp sweet chilli sauce
  • 1 salmon fillet, skin on
  • 1 3/4oz / 50g wholemeal basmati rice
  • 1 head pak choi, halved
  • 1 tsp sesame seed
  • 2 spring onions, finely chopped
  • small bunch coriander, roughly chopped
  • squeeze of lime
  1. Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
  2. Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water – 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
  3. Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
  4. Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.