Teriyaki Salmon

Teriyaki Salmon it’s so simple, healthy and it is a great recipe for entertaining. Teriyaki is a Japanese way of cooking where the food is broiled, baked or grilled in a sweet soy sauce mixture. Many foods can be cooked in teriyaki style such as salmon, tuna, chicken, beef, tofu etc. It’s simple to make your own teriyaki sauce and only requires few ingredients: soy sauce, onion, brown sugar, mirin, ginger, garlic, sesame oil. Mirin is a sweet rice wine that is similar to sake and contains alcohol. You can make a lot of teriyaki sauce and store it in the fridge until needed. I recommend serving the Teriyaki salmon with rice or noodles and cucumber-coriander salad or pickle ginger, wasabi and mooli salad (white radish salad). If you have any leftover, this tasty sauce can also be used tossed through a crunchy cucumber salad or like I do, use it in julienne vegetables salad. You can cook the rice ahead of time and keep it in the fridge until need, no more than one day.

Ingredients:
4-200gr salmon filets
4 cups of cooked rice
For Teriyaki sauce:
100 ml soy sauce
100 ml mirin
50 ml sesame oil,
2 chopped onions,
50gr grated ginger,
50gr chopped garlic,
3 tablespoon brown sugar
For julienne vegetables salad:
1-red pepper
60gr white radish (mooli)
60gr zucchini
60gr carrots
coriander
60gr pickled ginger
2tbs mirin
2tbs sesame oil
2tbs lime juice
2tbs soy sauce
Directions
To make the sauce fry onions in a saucepan, then add all ingredients for the sauce and boil slowly until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely. Add salmon and marinate for 1 hour. Cook salmon with marinate in the oven at 180c for 10 min or until cooked. Do not overcook.

For the salad cut vegetables into very thin sticks. In a bowl, combine all vegetables and set aside. I chose and I recommend to don’t cook the vegetables to get all the benefit from fresh vegetables.
To make the dressing, in small bowl, combine sesame oil, mirin, lime juice, and soya sauce; mix thoroughly. Pour over vegetables and toss to mix. Add salt and pepper to taste.

Serve the teriyaki salmon with rice, julienne vegetables on top and garnish with fresh coriander and pickled ginger. Enjoy. Pin It Now!

Cod in rose wine with olives and basil

Make a one-pan meal that's big on flavor and light on clean up. Cod is a firm white fish and works well in this recipe but you can try it with salmon or other fish as well. The acidity of the rose wine and capers makes this sauce much lighter than you'd expect. For the fish all I did was season it with a bit of salt and peper.
Ingredients
-2 tbsp olive oil
-800g fresh white cod filets
-100ml dry rose wine
-2 cloves of garlic, peeled and chopped
-200g mix cherry tomatoes, slice in half
-250g black olives
-50g capers
-Rosemary
-small bunch of fresh basil
-Sea salt and black pepper

Preparation

Slice the fish into four 200g fillets and season lightly on both sides. Place a medium-sized pan over a medium heat and add the olive oil.

When the oil is hot add the cod and cook for three minutes on both size. Add enough wine (about one glass) to reach halfway up the sides of the fish. Next add the garlic, olives, tomato, capers, rosemary and a pinch of salt and pepper.

Cook for a further 5 minutes over a low heat until the fish is cooked through and flakes easily with a fork. Allow the wine to bubble up then add the chopped basil.

Serve one fillet per person and spoon the olives and wine sauce over the top. If you wish serve them accompanied by little boiled new potatoes dressed with butter or olive oil and basil.

Enjoy Pin It Now!