Salmon teriyaki with stir-fried lettuce and sweet ginger sa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 110 g boneless; skinless salmon | |
| ; fillets | ||
| 1 | tablespoon | Light vegetable oil |
| 1 | large | Head romaine or cos lettuce |
| 2 | fluid ounce | Soy sauce |
| 2 | fluid ounce | Mirin |
| 2 | fluid ounce | Dry white wine |
| 1 | tablespoon | Sesame oil |
| 1 | Inch fresh ginger; finely chopped | |
| 1 | medium | Shallot; finely chopped |
| 1 | teaspoon | Raw sugar |
Directions
MARINADE
SAUCE
Mix the marinade ingredients together and pour over the salmon. Cover the dish and leave for one hour.
Slice the lettuce across at 1 inch intervals. Take the fish from the marinade and place on a baking sheet. Cook in a preheated oven at 200C/400F/gas6 for 8-10 minutes.
Meanwhile, heat the sesame oil in a saucepan and fry the shallot and ginger for 2-3 minutes. Add the reserved marinade and the sugar, then bring to the boil. Cook over a high heat until the sauce has reduced and is thick and glossy. Sieve and keep warm. You should have about six tablespoons of sauce.
In a large frying pan heat the vegetable oil and stir-fry the lettuce for 1-2 minutes. The lettuce should be hot but not soggy. Divide the lettuce between four plates. Place a piece of salmon on each and spoon over some hot sauce. Serve at once with boiled sticky rice.
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