The Teriyaki Remedy
This is a variation on the ubiquitous Japanese dish - teriyaki. While slightly reminiscent of a Grandmother’s cold cure (minus the shot of whiskey), the addition of ginger, lemon and honey enriches the sauce for a tangy sweet, yet not cloying result.
Rice is the obvious accompaniment and the cucumber ribbons become a crunchy foil to the rich omega oils of the salmon. It’s a classic with a turbo charge!
4 x 150gm salmon portions
4 x cups medium grain rice cooked
1 x piece telegraph cucumber
Sesame seeds (or any seeds/nuts)
Pickled lemon (optional)
125mls Mt Cook Alpine Salmon Teriyaki Sauce
50mls your favourite honey (or try honey dew honey)
1 teaspoon minced fresh ginger
1/2 teaspoon minced fresh garlic
Juice of 1/2 a lemon (or any citrus juice)
- Cook rice using the absorption method.
- Crisp salmon skin in medium to hot pan, turn and cook to medium rare. Rest on a paper towel.
- Wipe out the pan while warm and add the Mt Cook Alpine Salmon teriyaki sauce, ginger, garlic, honey & lemon juice. Simmer and reduce by one quarter in volume.
- Cut cucumber into ribbons – (use a potato peeler). Season with a little salt.
- Assemble on a plate with the rice, sauce and cucumber. Garnish with a sprinkle of sesame seeds. Add some pickled lemon if you have it.