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Teriyaki salmon with mushroom broth



Teriyaki salmon with mushroom broth


For the teriyaki salmon

  • 2 x 200g/7oz fillets of salmon, skin on and de-boned
  • 60g/2¼oz light brown sugar
  • 50ml/2fl oz light soy sauce
  • 1 garlic clove, finely chopped
  • 2cm/¾in piece fresh root ginger, peeled and chopped
  • 1 tbsp rice wine vinegar

For the broth

  • 500ml/18fl oz dashi stock (or 10g/⅓oz piece of kombu and 20g/¾oz bonito flakes boiled in 500ml/18fl oz of water)
  • 1 Thai red chilli, chopped
  • 2 garlic cloves, peeled and left whole
  • 1 stick lemongrass
  • 2cm piece of fresh root ginger, peeled and sliced
  • 1 tbsp white miso paste
  • 2 tbsp red miso paste
  • 3 spring onions, sliced
  • 100g/3½oz wood ear mushrooms
  • 100g3½oz shitake mushrooms
  • 100g3½oz enoki mushrooms
  • 1 head bok choi
  • 1 nest egg noodles
  • micro coriander, to garnish
  • 1 red chilli, sliced, to garnish

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