Teriyaki Salmon On Crisp Cabbage Salad With Sushi Rice


Teriyaki salmon on crisp cabbage salad with sushi riceIngredients
1/4 cup (60ml) sake
1/4 cup (60ml) dark soy sauce
2 tablespoons mirin (rice wine)
2 tablespoons caster sugar
1 teaspoon finely grated ginger
4 (about 200g each) salmon fillets
Toasted sesame seeds, to sprinkle
Steamed koshihikari rice, to serve


Cabbage salad
2 tablespoons rice vinegar
1 teaspoon caster sugar
1/4 savoy cabbage, finely shredded
1 carrot, peeled, cut into matchsticks
2 green onions, trimmed, cut into matchsticks
1 tablespoon pickled ginger, shredded

Step 1
Combine the sake, soy sauce, mirin, sugar and ginger in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly.
Step 2
Place salmon in a glass or ceramic dish. pour over half the teriyaki mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
Step 3
To make the salad, combine vinegar and sugar in a bowl. Season with salt and white pepper. Combine cabbage, carrot, green onion and ginger in a large bowl. Drizzle with dressing and gently toss to coat.
Step 4
Preheat a grill on high. Line an oven tray with foil. Drain salmon and place on tray. Cook for 3 minutes. Turn and cook for a further 3 minutes for medium or until cooked to your liking.
Step 5
Place salad on serving plates. Top with salmon and drizzle with remaining teriyaki mixture. Sprinkle with sesame seeds. Serve immediately with steamed rice, if desired.