Salmon Teriyaki, Pickled Ginger Sesame Slaw

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4.8 from 27 votes

This recipe for Teriyaki salmon has been adjusted slightly to make it both less sugary and gluten free. It is paired with a delicious fresh salad that has hints of ginger and sesame and enough lemon to make it fresh and zingy. Make the Teriyaki and keep it in a jar to use again and again. try it with beef or Chicken too.

Servings: 4

Cuisine: Asian

Ingredients

4 lices salmon 150 gm each of or another fish of your choice
500 gm cabbage about 1/4 cabbage
3 talks green onions sliced , 1 cup
1 bunch Coriander leaves, 1 cup
150 gm carrot shredded or julienned
2 Tablespoons pickled ginger sliced, pink

Teriyaki Sauce

200 ml soy sauce 3/4 cup
125 ml mirin supermarkets
125 ml water
3 lices ginger fresh
1 Tablespoon honey
1 teaspoon cornflour

Salad dressing

100 ml lemon juice 1 lemon
20 ml soy sauce 1 Tablespoon
20 ml sesame oil 1 Tablespoon
40 ml honey 2 tablespoons
20 ml ginger pickling liquid 1 tablespoon
2 tablespoons sesame seeds

Instructions

Cup of Yum

Set the oven to 180 C
Make the Teriyaki Sauce first and let it cool for a thicker glossier result.
Put the soy, mirin, honey and ginger slices in a small pot and put over a low heat
Mix the cornflour into the water then pour into the pot and bring up to the bowl. Once glossy and clear, cool . Pour into a jar or bottle.
Slice the cabbage very fine and put into a bowl. Add the julienne carrot, coriander, green onions and sliced pickled ginger.
Make the dressing by adding the lemon juice, soy, sesame oil, honey and pickled ginger juice into a jar and shake. Set aside
Put the Salmon Fillets onto a paper lined tray. Brush each piece liberally with teriyaki sauce and sprinkle with sesame seeds. Put into the oven for 10 minutes
Meanwhile sprinkle the salad with a pinch of salt and toss then add the dressing and toss again.
Serve the salad with the Salmon.
Serve with a side of Rice or Cauliflower Rice.

Notes