Salmon Teriyaki & Oriental Rice Salad and Asian Beef Salad

 

 

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Salmon Teriyaki

(Serves 2)

Ingredients:

2 salmon fillets,

3-4 tablespoons of Teriyaki Sauce-you can use shop bought or make your own with the following:

4 tablespoons Soya Sauce

2 tablespoons rice wine vinegar or mirin

1 tablespoon honey

1 teaspoon Sesame Oil

2 tablespoons of water mixed with 1 1/2 teaspoons of cornflour

2 tablespoons of brown sugar

Thumb sized piece of ginger, grated finely

1 clove of garlic, minced

Method:

  1. Mix together the ingredients for the teriyaki sauce in a pot and bring to the boil. Reduce and simmer until thickened (about 3-4 mins)
  2. Ensure the sugar has dissolved
  3. Heat a frying pan until very hot and fry the salmon one side for about 2 minutes, turn and cook for the same length of time. The salmon should be slightly charred and crispy on the outside.
  4. Add the Teriyaki sauce to the frying pan and reduce the heat.
  5. Simmer for about 3-4 mins until the liquid has thickened and reduced by half
  6. Serve the salmon with a little of the reduced teriyaki sauce poured over it.

 

 

Oriental Rice Salad

(Serves 2)

 Ingredients:

100 g cooked & cooled rice

¼ red pepper, finely diced

2 spring onions, finely sliced

Bunch of coriander

For the dressing:

1 teaspoon Nam Pla (Thai fish sauce)

1 teaspoon Soy sauce

1/2 Lime, juiced

1 teaspoon mirin

1 tablespoon brown sugar

 

Method:

 

  1. In a large bowl, mix all the dressing ingredients & taste, adjust if necessary
  2. Add rice, spring onions, red pepper and coriander and mix thoroughly
  3. Serve!

 

This is a great way of using up left over rice and gives it a fresh flavour. Use brown rice for a low GI option.

 

Japanese Pickled Cucumber & Toasted Sesame Seeds

Serves 2

 

Ingredients:

 

½ a cucumber

3 tablespoons mirin (Japanese sweet rice wine)

3 tablespoons sesame seeds

Method:

  1. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon
  2. Cut into quarters lengthways
  3. Using a vegetable peeler, slice the cucumber into ribbons
  4. Place in a bowl and douse in the mirin
  5. Leave for at least on hour, stirring regularly to ensure the cucumber is fully coated in the mirin
  6. Before serving, toast the sesame seeds in a dry frying pan gently
  7. Toss seeds over cucumber & serve.

Asian Beef Salad

400g lean beef steak (sirloin or fillet)

 

Marinade:

2 cloves of garlic, minced

10 ml rice wine vinegar

10 ml Tamari soy sauce

10 ml groundnut oil

 

  • Combine the marinade ingredients and add to beef
  • Marinate in fridge for 2-4 hours or overnight

 

  • Bring to room temperature before cooking
  • Heat a griddle pan until very hot
  • Place steak on griddle (no need for oil)
  • Check for doneness with your finger, I recommend medium rare for this dish
  • Leave to rest in a warm place for a minimum of 5 mins but preferably 10-15 mins

Oriental Green Salad

1 garlic clove

1 teaspoon grated fresh ginger

2 tablespoons Soy Sauce

2 tablespoons of honey

1 tablespoon of rice wine vinegar

3 tablespoons of oil-2 of olive, 1 of sesame

Mix all the ingredients in a bowl

 

To serve:

Place green salad leaves on a plate

Top with slices of the marinated beef steak and drizzle dressing on top

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