Teriyaki salmon with pickled vegetables
- 1/4 cup (60ml) gluten-free tamari (see note) (naturally brewed soy sauce)
- 1 tablespoon caster sugar
- 2 tablespoons mirin (see note) (sweet Japanese rice wine)
- 1 tablespoon sake or shaohsing (Chinese rice wine) (see note)
- 4 skinless salmon fillets
- Steamed rice, to serve
- 1 teaspoon black (see note) or white sesame seeds
- 1 Lebanese cucumber, halved, seeds removed, very thinly sliced
- 100ml rice vinegar
- 1 teaspoon caster sugar
- 1 small carrot, cut into thin matchsticks
- 1/2 daikon radish, cut into matchsticks
- 2 tablespoons Japanese pickled ginger (see note), shredded
- Step 1 - Combine the tamari, sugar, mirin and sake in a small bowl, stirring to dissolve sugar. Place fish in a shallow dish, pour over the tamari mixture, then marinate in the fridge for up to 30 minutes.
- Step 2 - Meanwhile for the pickled vegetables, place the cucumber in a sieve set over the sink. Sprinkle with 2 teaspoons salt, then stand for 10 minutes. Rinse well, then pat dry with paper towel. Simmer the vinegar and sugar in a pan over low heat for 5 minutes. Cool slightly, then toss with cucumber, carrot, daikon and ginger. Chill while you cook salmon.
- Step 3 - Preheat the oven to 180°C. Line a tray with baking paper. Place salmon on the tray, pour over the marinade and bake for 8-10 minutes until just cooked. Serve the salmon with rice and pickled vegetables, sprinkled with sesame seeds.