Salmon Teriyaki

Another recipe from Harumi’s Japanese cooking…

Salmon Teriyaki

Ingredients (4 servings):

320g fresh salmon
200g baby leeks
200g eringi mushrooms
200g maitake mushrooms
4 1/2 tbsp sunflower or veg oil
Sudachi or lemon or lime – to taste
Mustard – to taste

For Teriyaki sauce:
1/4 cup/50ml soy sauce
1 tbsp mirin
1 tsp caster sugar

Directions:

1. Marinate salmon in teriyaki sauce for an hour.

2. Heat oven to 230deg C.

3. Cut baby leeks into 4cm long pieces (clearly I didn’t use baby leeks). Slice the mushrooms (you can really use whatever mushrooms you like) into nice serving sizes. If you use maitake or shimeiji mushrooms, cut off the stalk. (Dry mushrooms with kitchen paper if they’re very wet.)

4. Line a baking tray with greaseproof paper and place salmon on it. Place in oven for 15 min, brushing salmon with sauce two or three times during cooking.

5. Put 1/2 tbsp of oil into frying pan and add baby leeks. Cook on high heat and press into pan to ensure they cook. Take leeks out when cooked to your preferred texture.

6. Add remaining oil and fry mushrooms. Place mushrooms, leeks and salmon on a plate and serve with some sudachi and mustard.