Tasty Teriyaki Salmon
Many moons ago when I was still a wayward, moped riding teenager I managed a great Japanese restaurant in Melbourne. A glamourous izakaya bar with plush tatami rooms and serious table cooking that I would perform on a nightly basis strapped inside a glorious orange and silver silk kimono – sadly no photos were ever taken, but hopefully you’ll get the picture!
During these formative years I devoured every piece of traditional Japanese culinary wisdom I could get get my chopsticks into. So here’s my popular gluten free version of a restaurant menu constant – Teriyaki salmon with shitake mushrooms. Shitake contain concentrated forms of letinan that treat cancer, AIDS, diabetes, fibrocystic breast disease and other conditions with impressive results. Nutritionally, they fight viruses, lower cholesterol and regulate blood pressure. Read more about the magic of mushrooms here.
4 x 160 grams Tasmanian salmon fillets, skin off
1 punnet fresh shitake mushrooms, sliced
1 tablespoon pickled ginger shredded
1/2 cup mixed sprouts
Pinch shichimi Japanese pepper
1 spring onion, finely sliced
1 cup tamari
1 tablespoon organic maple syrup
1/4 cup mirin
2 teaspoons grated ginger
1 lemon, juice only
- Preheat oven to 170 C.
- Combine all Teriyaki ingredients in a small saucepan
- Meanwhile, line a baking sheet with baking paper
- Place fish pieces on tray and bake for for about 7 until cooked to your liking
- Heat Teriyaki sauce for a few minutes on a moderate heat.
- Reduce heat, and sliced shitake mushrooms
- Simmer gently for 3-5 minutes to thicken
- Remove fish from oven and arrange on serving plates.
- Spoon Teriyaki and mushrooms alongside fish
- Garnish with pickled ginger, shichimi, sprouts and spring onion