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Serves 4
4 x 175g fillets or steaks of
Scottish salmon
1 dessertspoon vegetable oil
4 tablespoons teriyaki sauce
1 teaspoon honey
2 tablespoons water
2 slices fresh ginger, cut into matchsticks
1 piece red pepper, cut into matchsticks
1/2 a cucumber
4 cherry tomatoes
1 teaspoon toasted sesame seeds
A few thin slices of red onion |
- 1. Cook salmon fillets in oil for 4 minutes each side. Remove and keep warm.
- Wipe pan with kitchen paper. Add teriyaki sauce, honey and water to the pan, bring to the boil then simmer until thick and glossy.
- Using a potato peeler make ribbons out of the cucumber. Place in a bowl with the ginger and pepper and pour in boiling water. Leave for 2 minutes then drain.
- Arrange cucumber in a small pile on each serving plate, add sliced cherry tomatoes and red onion.
- Place fillets on plate and top with blanched ginger and red pepper. Spoon over the sauce and scatter with sesame seeds.
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