Having tasted teppanyaki salmon served with rice in a Japanese restaurant, I made a similar dish at home. I don't have the secrets on how teppanyaki is prepared at Japanese restaurants but from the taste, Japanese soya sauce particular stood out. For the rest of the ingredients, it was my choice and as usual, I reached out to the ingredients I had at home.
I made a salad consisting of yellow and red capsicum, zucchini, cabbage and romaine lettuce. Nevertheless, any kind of salad will do but within those suited to be eaten raw. If you want to know whether you can leave out the chilies, I would recommend you add them. Chilies and soya sauce goes hand in hand. The teppanyaki salmon served with rice and salad was absolutely perfect - typical Asian flavours.
For the salmon
300g (one medium size piece) salmon - cut into two
1 tbsp Japanese soya sauce
1 tbsp hoisin sauce
1 tsp sugar
2 red chilies - sliced into medium size pieces
Crushed black pepper to taste
2 tbsp oil
(Note: add salt only if needed)
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp yellow mustard
1 red chili - sliced thinly (optional)
*** Mix these ingredients together
Marinate salmon with all the ingredients except oil for at least 1 hour.
Remove salmon from the marinated ingredients.
Seal both sides in the heated oil.
Then pour the marinated ingredients inside.
Simmer and cook until a thick sauce forms.
Place salmon on top of rice and serve with the prepared sauce and salad.