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Salmon Teriyaki

Lisa Faulkner

Prep 15 mins

Cook 15 mins

Total 30 mins

Serves four.

This salmon teriyaki is a succulent dish that leaves leftovers perfect for lunchboxes.

Tamzin Outhwaite has been a friend for years. She was filming EastEnders while I was filming Holby City and we used to meet in the BBC bar at lunchtime. Those were the days when people still had a drink at lunch! Thinking about it makes me smile; it was quite a funny place to be, with actors in hospital scrubs and dressing gowns all having a pint. Now we have our children and our families and life is a little different. Tamzin and her family love this recipe as it’s really quick and healthy, and the leftover salmon is also good cold, mixed into a salad for lunchboxes. The sticky rice ‘cakes’ are my addition. I’m not a huge fan of rice but wanted to try and entice myself so came up with these – they are fun, gooey, with a hint of sweetness and are a delicious way of eating rice.

Ingredients

  • bunch of spring onions, finely chopped
  • 100ml mirin
  • 2cm piece of ginger, grated
  • 100ml soy sauce
  • 2 tbsp rice vinegar
  • 100ml sake
  • 1 tsp mirin
  • 70g caster sugar
  • 1 tbsp sesame oil
  • 500g piece of salmon fillet
  • salt and pepper
  • 1 tbsp groundnut oil
  • ---For the sticky rice cakes---
  • 240g sushi rice
  • 720ml water
  • 2 tbsp vegetable oil
  • bunch of spring onions, finely chopped
  • 2cm piece of ginger, grated
  • 2 tbsp rice vinegar
  • 1 tsp mirin
  • 1 tbsp sesame oil
  • salt and pepper

Method

  1. In a pan, heat the mirin, soy sauce, sake and sugar over a low heat until the sugar melts, then increase the heat and allow the liquid to bubble until it becomes lovely and sticky. Leave to cool then place the salmon in a shallow bowl, pour over the marinade and set aside.
  2. For the rice cakes, put the rice in a small, heavy-bottomed pan and add the water. Cover the pan with a lid; for best results, do not uncover it at any time during cooking. Bring to a boil over a medium–high heat and leave to boil for 4–5 minutes. (If you don’t have a clear saucepan lid you will have to listen to the pan to hear it bubbling, or it’s fine to take a very quick look!) Reduce the heat to low and simmer, covered, for 10 minutes. Remove the pan from the heat and let the rice stand, covered, for 15 minutes. When you lift the lid, all the liquid should have been absorbed. Leave the rice to cool a little so you can shape it with your hands (it may be soft).
  3. Heat 1 tablespoon of the vegetable oil in a frying pan, then add the spring onions and ginger and cook on a low heat until softened. Add these to the rice along with the rice vinegar, mirin and some salt and pepper. Shape the rice into cakes about 5cm wide and set aside on baking paper in the fridge until you are ready to fry them.