Teriyaki Salmon with Pak Choi and Basmati Rice

Teriyaki Salmon with Pak Choi and Basmati Rice

Salmon in teriyaki sauce with crunchy pak choi cabbage and basmati rice: discover the step by step recipe.

 

20 February, 2018
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Cuisine

serves for

4

ingredients

Salmon
400 g
Basmati Rice
200 g
Bok Choy
300 g
Extra Virgin Olive Oil
For the teriyaki sauce
Japan soy sauce
100 ml
Mirin
30 ml
Caster Sugar
1 spoon
Ginger
1 small piece

Teriyaki salmon with pak choi cabbage and basmati rice is a dish of oriental flavours. The secret of an excellent salmon in teriyaki sauce lies in the marinade. The fillet of salmon must be ultra-fresh and we advise you to cook it with the skin on, to make the flesh even more succulent. So, here’s how to prepare salmon in teriyaki sauce.

Step 01

Teriyaki Salmon Recipe_step one

Firstly, boil the basmati rice in plenty of boiling salted water.

Remove the root end of the pak choi and chop it roughly. Place the pak choi in a frying pan with a drizzle of oil and a clove of unpeeled garlic. Toss the cabbage over a fairly high heat for 5 minutes.

Step 02

Teriyaki Salmon_step two

Now prepare the teriyaki sauce.  Put the soy sauce in a small pan. Add the sugar, mirin and grated ginger. Mix with a whisk and leave it to cook over a gentle heat until the sugar has melted. The resulting sauce will be slightly thick: this is teriyaki sauce.

Step 03

Teriyaki Salmon_Step three

Carefully remove any pin bones from the salmon using special fish tweezers. If necessary, cut your fillets into suitably sized portions.  Remember not to remove the skin.  

 

Step 04

Teriyaki Recipe_Step four

Put the salmon fillets in a dish and cover them with teriyaki sauce. Leave the salmon fillets to marinate in the fridge for about 30 minutes, covered with cling film. When the time is up, place the fillets, skin side down, in a non-stick frying pan. Cook over a medium-high heat for 3 minutes. Increase the cooking time to suit personal tastes and the size of the fillet. Lacquer the salmon fillets with the teriyaki sauce of the marinade and serve with the boiled rice and pan-tossed pak choi cabbage.  

 

Useful tips and interesting facts

If you have bought a ready skinned salmon fillet, remember to rest a piece of greaseproof paper in the frying pan before adding the salmon. This is a useful trick that prevents the delicate fish from breaking up or overcooking when in contact with the hot surface of the pan.

 

Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav

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