Ingredients for the Salmon
600grms
Salmon Fillet cut from the middle of the fish with the skin left on.
4 Tablespoons of Teriyaki Sauce
1 Tablespoon Dry Sherry
1 Tablespoon of Sesame Oil
1 Clove of Garlic Crushed
2cm of Root Ginger Grated
Method
To make the
Marinade put the Teriyaki sauce, sherry, oil, garlic and ginger into a bowl and
whisk. Transfer the marinade to a shallow container big enough to marinade the
salmon.
Cut the salmon fillet into 16 thin strips then take four pieces and thread them
onto 2 bamboo skewers, repeat this until you have 4 equal portions
Put the salmon portions into the marinade skin side up and leave in the fridge
for 30minutes.
Ingredients for the Dressing
4 Tablespoons
of Ground Nut Oil
1 Tablespoon of White Wine Vinegar
¼ Teaspoon of Wasabi
½ Teaspoon of Toasted Sesame Seeds
½ Teaspoon of Black Onion Seeds
Juice of 1 Lime
1 Tablespoon Chopped Fresh Coriander
Pinch of Caster Sugar
Salt and Pepper to Taste
Method
Mix all the ingredients together and season with salt and pepper to taste.
Ingredients for the Salad
300grms of
Cooked Rice Noodles
½ Ripe Mango cut into small dice
½ Ripe Papaya cut into small dice
1 Shallot finely chopped
100grms Mixed coloured peppers cut into small dice
4 Chicory Leaves
Method
Mix the noodles, peppers, shallot, mango and papaya together then pour the dressing over and toss. Serve in a bowl garnished with the chicory leaves.
To Serve
Remove the salmon from the marinade and fry skin side down in sunflower oil until the skin is crisp. Turn the salmon fillets over and continue to fry until completely cooked. Take the marinade and transfer to a pan and bring to the boil. Place the cooked salmon onto a plate, spoon a little of the hot marinade over the fish and serve with the salad.
