Steamed Teriyaki Salmon, Greens, Rice

 

Ingredients

4 Salmon Fillets [skin on]

Greens [you could use bok choy, broccolini, asparagus, chinese broccoli]

Furikake [Japanese sesame, nori seasoning]

Shichimi Togarashi [Japanese chilli powder]

Steamed Rice

Sauce

1/4 cup Light Soy

1/4 cup Dark Soy

1/4 cup Sake

1/4 cup water & TS Sugar

Roughly chopped ginger

Roughly chopped Spring Onion

Garlic clove

First make the sauce. This is enough to keep and use again. It is a great sauce to have in the fridge and keep for ages. Chop the spring onions, gingers and peel the garlic, Sauté for a minute in a little oil until aromatic, then add the liquid ingredients and finally the sugar. Let it cool in the pan and then strain and bottle in a jar and keep in the fridge.

For this dish the salmon is 'fanned'. Place salmon on a board, skin side down and make cuts every 4cm downwards without going through the skin. Then lay these in your steamer on their side, curved. This allows the fish to cook evenly and looks cool!! Lay the greens around the fish in the steamer and steam for about 12 minutes until greens are just tender and fish is cooked.

Serve with steamed rice, dress with a few spoons of the teriyaki sauce and sprinkle with the furikake and togarashi.