Ingredients

• 125ml/4fl oz Shaoxing rice wine
• 125ml/4fl oz sake
• 125ml/4fl oz mirin
• 125ml/4fl oz soy sauce
• 3 tbsp caster sugar
• 4 x 175g/6oz salmon fillets
• skinned and pin boned
• 75g/3oz curly kale
• picked and shredded
• ½ cucumber
• peeled and finely sliced
• 50g/2oz mizuna leaves
• 4 tbsp shredded mint leaves
• 1 red chilli
• finely shredded
• 2 limes
• juice only
• 1 tbsp palm sugar
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• salt and freshly ground black pepper

Directions

• For the teriyaki salmon
• heat a frying pan until hot
• add the rice wine
• sake
• mirin
• soy sauce and caster sugar and bring the mixture to a simmer.
• Simmer for 1-2 minutes
• or until the mixture has just thickened.
• Remove from the heat and allow to cool down to room temperature.
• Place the salmon into a shallow tray and pour over half the teriyaki
• turn to coat the salmon in the sauce then place in the fridge to marinate for at least an hour.
• Remove the salmon from the fridge
• heat a frying pan until hot
• then add the salmon
• presentation side down and sear for 1-2 minutes then flip over.
• Pour over the remaining teriyaki sauce and use to glaze the salmon whilst it continues to cook for another 2-3 minutes until just cooked through
• glazing frequently.
• Remove the pan from the heat and rest the salmon for a couple of minutes.
• For the cabbage salad
• bring a pan of salted water to the boil
• add the shredded curly kale and blanch for two minutes then drain and refresh.
• Press dry then place in a bowl with the cucumber
• mizuna
• and mint leaves and chilli and toss lightly to combine.
• Whisk the lime juice
• palm sugar
• sesame oil and soy sauce together and season with a little salt and freshly ground black pepper.
• Drizzle over the salad and toss to combine.
• To serve
• pile the salad onto the plate and place the salmon alongside. Spoon over the extra teriyaki sauce.