Teriyaki Salmon and Colourful Salad with Wafu Dressing

My teriyaki salmon is adapted from the cookbook Sachie's Kitchen. Sachie's Kitchen Cookbook is one of my favourite cookbooks in my collection because I love it's simple, heart-warming recipes and personal touch. Sachie's Kitchen  is memoir of Sachie Nomura's world of food, family and japanese culture. She talks alot about her family, how food influenced her life and food in japanese culture. I think the emphasis on the personal connection food has with family and culture is what distinguishes her cookbook from others.

Source: https://sachieskitchen.com/product/the-sachies-kitchen-cook-book/

I have made teriyaki salmon, numerous times, adapting from the teriyaki chicken recipe from Sachie's cookbook. I always serve it with a beautiful salad, miso soup and steamed white rice, for nutrition and balance of taste. I feel it is essential you do too.


Not only are these recipes are simple and light, but heartwarming and soul-satisfying. Food should make you happy, and I hope this will too.

Teriyaki Salmon Dinner
Serves 4

Teriyaki sauce from Sachie's Kitchen

Salmon:
4 fillets medium sized fillets of salmon
3-4 tbs Plain flour
Grapeseed, coconut or olive oil to pan fry

Teriyaki sauce:
35g brown/raw sugar
75 ml mirin
75ml sake
75 ml soy sauce

Garnish: sliced spring onions and sesame seeds

To serve: Steamed white rice, Miso soup and Colourful salad (recipe below)

To make teriyaki sauce:
Mix all sauce ingredients in a small pan.
Bring to a boil, then reduce heat to medium and simmer for two minutes.
Remove from heat and set aside to cool.

Time to cook salmon!

Preheat a large pan on medium high heat.
Half each fillet of salmon lengthways, then coat evenly with plain flour.
Add cooking oil to pan, then place salmon pieces onto pan, skin side down.
Cook salmon fillets on each side until evenly golden. (There are six sides!) This may take about 5-6 minutes in total.
Once all sides are evenly cooked, add teriyaki sauce to pan. You may have a little too much teriyaki sauce, so add half first, then adjust to preference.
Let the sauce slightly reduce and caramelizes (1-2 minutes)
Remove from pan and garnish with spring onions and sesame seeds.
Serve with steamed white rice, miso soup and colourful salad.

Colourful Salad with Wafu Dressing (Very addictive!)

Dressing:
1 tbs sesame oil
2 tbs grape seed or olive oil
3 tbs soy sauce
3 tbs seasoned rice vinegar (also known as sushi vinegar). Alternatively, use rice vinegar, but add one tbs of sugar and a little bit of  salt)
1 tsp sugar
1 heaped teaspoon grated ginger
1 tsp sesame seeds
black pepper

Salad:
1/4 red cabbage finely shredded
two large handfuls of mesculn leaves
1 avocado, sliced
4 radishes thinly sliced
cherry tomatoes, halved
cucumber, sliced
(You can also add whatever seasonal vegetables you have on hand, but avocado is always essential)

So easy. Combine salad dressing ingredients in a small bowl, this makes extra so you can have some yummy salad in the future.

Toss red cabbage with mesculn leaves. Arrange rest of ingredients on top. Admire how pretty it looks. Add some dressing and toss to coat. Serve.






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About me

Hi I'm Cindy.