This Salmon is paired with classic Teriyaki. It’s salty and smooth and a great sauce with not only Salmon but pretty much anything else as well. I’ve made this Salmon Teriyaki with a Pickled Ginger Sesame Slaw. It’s unbelievably good.
Make this Salmon Teriyaki, Pickled Ginger Sesame Slaw because it really is a treat. I have adjusted the Teriyaki a little. It normally has sugar but I have substituted that with honey.
I’m cooking this for my family, it is simple but quick and really very healthy and I wanted to focus on that after finding my sister has a chronic problem with cholesterol. It is not something that I have ever considered as mine seems to be OK (by some miracle).
When I found out I did a little digging around for some advice and found this article on lowering your cholesterol, cause if you are like me and haven’t needed to consider it before it is really helpful. Here’s what I found out……
Cholesterol is a type of fat required for good health. It is a normal component of most body tissues, yet when there are high blood levels of cholesterol it can increase the risk of developing health issues (e.g. heart disease, gallstones, chest and leg pain). You can stay healthy by reducing saturated and trans fats (animal fats, pastries, pies). You have probably guessed that fish, fruit vegetables and grains, in other words, fibre is what you should be eating.
Mostly high blood cholesterol is discovered with a simple blood test but in some cases people only find out when an illness is already in existence. So get yours checked like my sister did. You never know.
Now, Soy Sauce can be very salty and that isn’t really desirable either but the best thing about Teriyaki is you need so little of it to give your food a flavour hit. The slightly salty sauce is paired with a crunchy fibre rich Asian Pickled Ginger Slaw that has a hint of Sesame and one of my loves… pickled ginger. It’s heavenly as Salmon Teriyaki.
I wondered if the salad alone would be enough for the ravenous family so I whipped up some Cauliflower Rice (more secret fibre). But hey, you could serve yours with some Jasmine or Brown Rice.
The finer you slice your cabbage the better. It will shrink down and gather up more of the dressing. Sprinkle a little salt onto the undressed cabbage and stir through, then dress it. It will make all the difference.
- 4 x 160 gm slices of salmon (or another fish of your choice)
- 500 gm cabbage (about ¼ cabbage)
- 3 stalks sliced green onions (1 cup)
- 1 bunch coriander leaves (1 cup)
- 150 gm shredded carrot ( 1 large carrot julienned)
- 2 Tablespoons pink pickled ginger sliced
- 200 ml Soy Sauce (3/4 cup)
- 125 ml Mirin (supermarkets)
- 125 ml water
- 3 slices fresh ginger
- 1 Tablespoon honey
- 1 teaspoon cornflour
- 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
- 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.
This post was supported by Blackmores