Photo: Claudia Concas

Teriyaki Salmon with Pak Choi and Basmati Rice

Name: Teriyaki Salmon with Pak Choi and Basmati Rice
Prep time: 15 s
Cook time: 30 s
Yield: 1
Cuisine: Asian
Ingredients: Salmon; Basmati rice; Bok choy; Extra virgin olive oil; Japan soy sauce; Mirin; Caster sugar; Ginger

19 Feb 2018

Claudia Concas

Journalist

Difficulty

Easy

Total Time

1H 0MIN

Cuisine

Asian

Ingredients

Salmon: 400 g

Basmati rice: 200 g

Bok choy: 300 g

Extra virgin olive oil

Japan soy sauce: 100 ml

Mirin: 30 ml

Caster sugar: 1 spoon

Ginger: 1 small piece

Find out how to prepare teriyaki salmon with rice and pak choi cabbage.

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.

Method

01.

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.

02.

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.

03.

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.

04.

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

19 Feb 2018

Home Cooking

The Expert

Born in Milan on a hot summer’s night in July, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her favourite room, and even her parents were not spared her 'enfant terrible' culinary experiments.

As life went by and her passions grew, writing and food became her instinctive impulses. In 2010, Concas enrolled in a chef school, edited the cooking column of a small local newspaper, and attended creative writing seminars to improve her technique and method.

In addition to Fine Dining Lovers, Concas collaborates with other food blogs, as well as curating her own. Her thoughts on food writing are very clear: “The great thing is that you can write with your mouth full”.

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