Teriyaki salmon on crisp cabbage salad with sushi rice

title="Teriyaki salmon on crisp cabbage salad with sushi rice"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Teriyaki-salmon-on-crisp-cabbage-salad-with-sushi-rice.jpg" srcset="https://img.taste.com.au/tQqwvLH-/w720-h480-cfill-q80/taste/2016/11/teriyaki-salmon-on-crisp-cabbage-salad-with-sushi-rice-80337-1.jpeg 720w, https://img.taste.com.au/ZqLyX-pk/w643-h428-cfill-q90/taste/2016/11/teriyaki-salmon-on-crisp-cabbage-salad-with-sushi-rice-80337-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Teriyaki salmon on crisp cabbage salad with sushi rice"
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(4) Rate it

• 0:15 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Add a hint of Japanese for a simple and delicious meal.

Featured in
Winter recipes, Asian recipes

Ingredients

• 1/4 cup (60ml) sake


• 1/4 cup (60ml) dark soy sauce


• 2 tablespoons mirin (rice wine)


• 2 tablespoons caster sugar


• 1 teaspoon finely grated ginger


• 4 (about 200g each) salmon fillets


• Toasted sesame seeds, to sprinkle


• Steamed koshihikari rice, to serve

Cabbage salad

• 2 tablespoons rice vinegar


• 1 teaspoon caster sugar


• 1/4 savoy cabbage, finely shredded


• 1 carrot, peeled, cut into matchsticks


• 2 green onions, trimmed, cut into matchsticks


• 1 tablespoon pickled ginger, shredded

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the sake, soy sauce, mirin, sugar and ginger in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place salmon in a glass or ceramic dish. pour over half the teriyaki mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  To make the salad, combine vinegar and sugar in a bowl. Season with salt and white pepper. Combine cabbage, carrot, green onion and ginger in a large bowl. Drizzle with dressing and gently toss to coat.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Preheat a grill on high. Line an oven tray with foil. Drain salmon and place on tray. Cook for 3 minutes. Turn and cook for a further 3 minutes for medium or until cooked to your liking.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Place salad on serving plates. Top with salmon and drizzle with remaining teriyaki mixture. Sprinkle with sesame seeds. Serve immediately with steamed rice, if desired.
  
  
  

• High protein


• Low carb


• Lower gi

Nutrition

• 2001 kj

  Energy




• 21g

  Fat Total




• 6g

  Saturated Fat




• 2g

  Fibre




• 50g

  Protein




• 130mg

  Cholesterol




• 1141.89mg

  Sodium




• 13g

  Carbs (sugar)




• 13g

  Carbs (total)

All nutrition values are per serve

• Author: Sarah Hobbs


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au