Ingredients
- 4 salmon fillets (approx 150g each)
- 3 tbsp Obento Teriyaki marinade
- 3 tbsp Lee Kum Kee Soy Sauce
- 1 tbsp white vinegar
- 1 tbsp Yeo's sesame oil
- 1/3 cup brown sugar
- 1/2 tsp ground ginger
- 3 garlic cloves, crushed
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- 1 stem spring onion
- 1 tbsp vegetable oil
- To serve: Asian greens
- To serve: Steamed white rice
Method
- Combine the Teriyaki marinade, soy sauce, white vinegar, sesame oil, brown sugar, ginger and garlic in a medium bowl and mix well. Place the salmon fillets in the bowl , ensuring the fillets are well covered with the marinade. Cover the bowl with cling wrap and refrigerate for 15 mins.
- Cut the spring onion into 6cm batons, then slice each baton lengthwise to create a thin matchstick. Place these in a small bowl of chilled water and allow to rest and curl.
- Heat the vegetable oil in a large fry pan on high. Take the fillets out of the marinade and place them in the fry pan. Fry the salmon for approx. 4 minutes each side, or until slightly golden and salmon is just cooked through. As they finish cooking, add any left over marinade to the pan, turning the salmon to coat. Remove the salmon fillets and allow the leftover marinade to thicken to a syrup (it shouldn't take long!), stirring constantly to incorporate all the juices.
- To serve: place the salmon on top of a bed of steamed white rice and top with any remaining marinade syrup. Sprinkle with white and black sesame, then scatter the spring onion curls over the top. Serve with Asian greens.
Product used in recipe
- Obento - Teriyaki Marinade
- Lee Kum Kee - Gluten Free Soy Sauce
- Yeo's - Pure Sesame Oil
