Teriyaki Salmon with a Kale and Rocket Salad

Ingredients

125ml rice wine 

125ml sake 

125ml mirin 

125ml reduced salt soy sauce 

3 tbsp sugar 

4x 175g salmon fillets 

75g kale, coarse stalks removed

½ cucumber or a few cherry tomatoes halved 

50g mixed salad leaves such as rocket 

1 chilli 

2 limes (juice only) 

2 tbsp sesame oil 

1 tbsp soy sauce

 

Preparation time: 10 minutes
Cooking time: 10 minutes plus 1 hour marinating

Serves: 4

Nutrition: Per serving
Energy
666Kcals
Fat
26g
Saturates
4.2g
Sugars
36g
Salt
4.1g

Fresh and flavoursome, this omega-rich supper with a soy and mirin marinade is a great meal for the whole family to enjoy.

Ingredients

125ml rice wine 

125ml sake 

125ml mirin 

125ml reduced salt soy sauce 

3 tbsp sugar 

4x 175g salmon fillets 

75g kale, coarse stalks removed

½ cucumber or a few cherry tomatoes halved 

50g mixed salad leaves such as rocket 

1 chilli 

2 limes (juice only) 

2 tbsp sesame oil 

1 tbsp soy sauce

Method

For the sauce, place the rice wine, sake, mirin, soy sauce and caster sugar in a hot frying pan and bring to the simmer for 2 minutes or until it has slightly thickened into a glaze. Remove and allow to cool. 

Place the salmon in a shallow tray and pour over half of the sauce whilst turning to coat the salmon. Place in the fridge to marinate for at least 1 hour. 

Remove from the fridge when ready and heat a frying pan, sear the salmon for 2 minutes on each side. 

Pour over the rest of the sauce and continue to cook for another 3 minutes until thoroughly cooked, whilst glazing frequently. 

For the salad, bring a saucepan of water to the boil and blanch the kale for 2 minutes. 

Place in a bowl with the cucumber, rocket and chilli. 

Mix the lime juice, sesame oil and soy sauce together, drizzle over the salad and toss to combine. 

To serve, place the salmon alongside the salad and drizzle over extra teriyaki sauce.

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