Teriyaki Salmon with Samphire

Preparation Time: 10 mins, plus 1 hr to marinade
Cooking Time: 10 mins
Makes: 2 servings

Samphire is an edible plant that grows in coastal areas (though there are different types). It has a crisp texture and a distinctive salty flavour, which makes it a perfect accompaniment to this dish.

Ingredients

2 salmon steaks (skin off)
100g samphire
150g rice (I used basmati)
2 tbsp dark soy sauce
2 tbsp mirin
1 tbsp maple syrup
A splash of rice wine or rice vinegar
1" cube of ginger, finely grated or minced
1 clove of garlic, crushed
1 red chilli, slivered

Method

In a dish, combine the soy, mirin, rice wine, maple syrup, ginger, garlic and chilli. Add the salmon, turning to coat and marinade for an hour. To really infuse the flavours you can leave in the fridge overnight, I'm not usually this organised!

Set the rice to cook first. A rice cooker is a great thing to own, they make perfect rice every time and will keep the rice warm when done - remember to wash the rice first though. Alternatively you can boil the (unwashed) rice in a large pan of water for around ten minutes or according to pack instructions. Drain using a sieve and sluice straight away with freshly boiled water. Don't add much, if any, salt as the dish is already very salty.

Meanwhile heat a griddle pan on a high heat. Drain the salmon, retaining the marinade, and fry for 6-8 minutes, turning half way through (I like it slightly rosé in the middle). While the fish is cooking drain the marinade through a sieve into a small pan and reduce over a medium heat until it thickens.

Steam or boil the samphire during the last 2-3 minutes of cooking time.

On a plate, layer the rice, the samphire and then the salmon. Drizzle the reduced sauce over the fish and serve.

Categories
#dinner
#japanese
#fish
#salmon
#teriyaki
#soy
#samphire

%recipeyum