I try to cook for my family as often as I can but there are days I need a break too. When I don't cook, we normally eat at hawker stalls and once a while at restaurants. Both of us, my other half and I enjoy Japanese food, varying between the sashimi, tempura or teppanyaki sets. Having tasted teppanyaki salmon served with rice a couple of times, I ventured into replicating it at home. I don't know how teppanyaki is made in Japanese restaurants but from the taste, Japanese soya sauce particular stands out. As for the rest of the ingredients, it was my choice, as usual those I had at home.
I also made a salad with yellow and red capsicum, zucchini, cabbage and romaine lettuce. Nevertheless, you can opt for your own choice but within those suited to be eaten raw. This teppanyaki salmon served with rice and salad is absolutely delicious with the 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 chillies - 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 heated oil.
Then pour the marinated ingredients inside.
Simmer and cook until a thick sauce forms.
Place salmon on top of rice, pour sauce over and serve with the salad.
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