Enjoy rice cooking recipes and learn how to make delicious Teriyaki salmon with pickled vegetables dish.
Ingredients (serves 4)
1/4 cup (60ml) gluten-free tamari (see note) (naturally brewed soy sauce)
1 tbs caster sugar
2 tbs mirin (see note) (sweet Japanese rice wine)
1 tbs sake or shaohsing (Chinese rice wine) (see note)
4 skinless salmon fillets
Steamed rice, to serve
1 tsp black (see note) or white sesame seeds
Pickled vegetables
1 Lebanese cucumber, halved, seeds removed, very thinly sliced
100ml rice vinegar
1 tsp caster sugar
1 small carrot, cut into thin matchsticks
1/2 daikon radish, cut into matchsticks
2 tbs Japanese pickled ginger (see note), shredded
Method
1. Combine the tamari, sugar, mirin and sake in a small bowl, stirring to dissolve sugar. Place fish in a shallow dish, pour over the tamari mixture, then marinate in the fridge for up to 30 minutes.
2. Meanwhile for the pickled vegetables, place the cucumber in a sieve set over the sink. Sprinkle with 2 teaspoons salt, then stand for 10 minutes. Rinse well, then pat dry with paper towel. Simmer the vinegar and sugar in a pan over low heat for 5 minutes. Cool slightly, then toss with cucumber, carrot, daikon and ginger. Chill while you cook salmon.
3. Preheat the oven to 180°C. Line a tray with baking paper. Place salmon on the tray, pour over the marinade and bake for 8-10 minutes until just cooked. Serve the salmon with rice and pickled vegetables, sprinkled with sesame seeds.
Notes
Gluten-free tamari, mirin, sake or shaohsing, black sesame seeds and pickled ginger are available from selected supermarkets and Asian food shops.
Source
delicious. - November 2008, Page 123
Recipe by Valli Little
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