Teriyaki salmon with vegetable broth
INGREDIENTS
1/3 cup (80ml) teriyaki marinade
1 garlic clove, crushed
4 x 180g salmon fillets, skinned
1 cup (60ml) water
1 teaspoon sesame oil
1 bunch broccolini, sliced thinly on an angle
50g snow peas, sliced thinly
2 green onions, sliced thinly on an angle
1 bunch enoki mushrooms, trimmed
50g baby spinach leaves
toasted sesame seeds, to serve
METHOD
Combine 1 tablespoon of the teriyaki marinade and the garlic in a medium bowl. Add the salmon, turn to coat and marinate for as long as possible.
Pre-heat your frying pan over medium high heat and cook salmon for 3-4 minutes each side or until cooked as desired. This amount of time will give salmon that is just cooked through with a hint of rareness in the centre.
Meanwhile, combine remaining teriyaki sauce, water and sesame oil in a small saucepan and bring to a boil. Add broccolini and snow peas and simmer 1 minute to blanch the vegetables. Divide onions, enoki and spinach among the serving bowls. Remove blanched vegetables from broth with a slotted spoon and divide among the serving bowls.
To serve, place cooked salmon fillets on top of the vegetables and pour over the hot teriyaki broth. Scatter each serving with toasted sesame seeds and serve immediately.
Home