Salmon Teriyaki with Oriental Rice Salad & Japanese Pickled Cucumber on LMFM

SalmonTeriyaki (1)

Salmon Teriyaki


You can use shop-bought teriyaki sauce when making this recipe (use 3–4 tablespoons), but I prefer to make my own and that is what I have done in this recipe. It’s tastier than the shop-bought equivalent and healthier too, as there are no preservatives or unnatural additives.

Serves 2


2 salmon fillets


For the teriyaki sauce:

4 tablespoons soy sauce

2 tablespoons rice wine vinegar or mirin (Japanese sweet rice wine)

1 tablespoon honey

1 teaspoon sesame oil

2 tablespoons of water mixed with 1½ tsps of cornflour

2 tablespoons of brown sugar

Thumb sized piece of ginger, grated finely

1 clove of garlic, minced



Mix together all the ingredients for the teriyaki sauce in a pot and bring to the boil. Reduce the heat and simmer until the sauce has thickened (about 3–4 minutes). Ensure the sugar has dissolved.

Heat a frying pan until very hot and fry the salmon on one side for about 2 minutes, turn and cook for the same length of time on the other side. The salmon should be slightly charred and crispy on the outside.

Add the teriyaki sauce to the frying pan with the salmon and reduce the heat. Simmer for about 3–4 minutes until the liquid has thickened and reduced by half.

Serve the salmon with a little of the reduced teriyaki sauce poured over it, accompanied by the oriental rice salad (see p. xx) and the Japanese pickled cucumber


Oriental Rice Salad

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

Serves 2


100g cooked and cooled rice

2 spring onions, finely sliced

¼ red pepper, finely diced

A small bunch of coriander, roughly torn

For the dressing:

1 teaspoon Nam Pla (Thai fish sauce)

1 teaspoon soy sauce

Juice of ½ lime

1 teaspoon mirin (Japanese sweet rice wine)

1 tablespoon brown sugar


In a large bowl, mix all the dressing ingredients. Taste and adjust the flavourings to your liking, if necessary.

Add the rice, spring onions, red pepper and coriander and mix thoroughly.



Serves 2


½ cucumber

3 tablespoons mirin (Japanese sweet rice wine)

3 tablespoons sesame seeds


Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon.

Cut into quarters lengthways. Using a vegetable peeler, slice the cucumber into ribbons. Place in a bowl and douse in the mirin.

Leave for at least one hour, stirring regularly to ensure the cucumber is fully coated in the mirin.

Before serving, gently toast the sesame seeds in a dry frying pan.

Toss the seeds over the cucumber and serve.

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