This is another traditional Japanese dish that I had work on, giving my own spin. I have added delicate mushrooms saute`ed in the sweet & salty marinade that normally gets tossed out. And the result? A dish with ginger scented rice and a twist in the teriyaki sauce. The Japanese inspired cool, crisp cucumber salad is as elegant and well balanced as it is simple. You can eat it alone if you please !
INGREDIENTS
1 tbsp of peanut or vegetable oil 4 x skinless and boneless salmon fillets 1 handful of shitake mushrooms diced 1 handful of oyster mushrooms diced 1 clove of garlic, crushed or grated 2cm piece of ginger, grated 1/3 cup of light sodium soy sauce 1/4 cup of mirin* (sweet Japanese wine) 2 tsp of light brown sugar 1 spring onion, finely sliced for garnish For the Rice: 11/2 cups of jasmine rice 21/2 cups of low sodium organic vegetable stock 2cm piece of ginger, finely grated 2 spring onions, finely sliced Sea salt and cracked pepper
Combine the garlic, ginger, soy, mirin and sugar in a bowl and whisk until the sugar has dissolved. Lay the salmon fillets in a flat dish and pour over the marinade. Cover and refrigerate for at least one hour. Preheats the oven. Remove the salmon from the marinade and place on a lined baking tray. Bake in the oven for 15-20 minutes (depending on the thickness of your salmon fillets) or until just cooked through. Don’t throw the marinade out! Place the rice, stock, and ginger in a large saucepan and season with salt and pepper. Bring to the boil, stirring occasionally and reduce to a low simmer. Place a lid on and leave the rice to absorb the liquid for 12 minutes. Remove from the heat and allow to steam for 5 minutes before adding the spring onion and fluffing with a fork. Heat a medium sized fry pan to nice and hot. Add a small drizzle of the oil and saute` the mushrooms until soft and golden. Keep the heat nice and high and pour in the reserved marinade. Allow the liquid to reduce for a couple of minutes. Spoon the rice into a small ramekin and invert onto the plate. Lay a piece of salmon across the plate and divide the mushroom mixture over the top. Sprinkle over the spring onions and serve with Japanese cucumber salad. * Mirin is a Japanese rice wine similar to sake but with a very low alcohol content. It provides a mild sweetness to Japanese dishes and is available in the Asian section of the supermarket.
Cucumber salad
*This makes 1 cup, feel free to duplicate for more servings
2 medium cucumbers, or 1 large English cucumber ¼ cup rice vinegar 1 teaspoon sugar ¼ teaspoon salt 2 tablespoons sesame seeds, toasted
Using a food processor or sharp knife or a mandoline, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture. Combine vinegar, sugar, and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
*To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Enjoy it!