A belated Happy Thanksgiving to all my American friends! Hopefully everyone’s feeling a bit less stuffed and ready to tackle some more food!
Today, I’m bringing you something completely unrelated to turkey or Thanksgiving in any way, which is good if you’re a bit turkey-ed out! It’s an Asian dish that feels lovely and light, but is unexpectedly filling, especially when served with steamed rice. I don’t know about you, but I love rice! I would have been very happy to grow up in China or Japan, eating rice with every meal, I just love it. Salmon is something that I’ve only started to like in the last few years, but this dish would have to be one of my favourites. It might even go into my meal plan on a weekly basis, it’s that good.
The salmon is so tender and juicy, and marinated in home-made teriyaki suace, then topped with a spicy mayonnaise, spring onions and sesame seeds, the flavours just come together beautifully.
You begin by making your marinade, then leaving your salmon fillets to soak up the yummy marinade for as long as possible (anywhere from 30 minutes to overnight). The longer you marinate, the stronger the flavours will be, or so they say. When you’re making a quick and easy weeknight meal though, 30 minutes to an hour does the job perfectly.
While the salmon is marinating, make the spicy mayonnaise. This is super easy and involves whisking mayonnaise, Sriracha sauce and condensed milk together. And the best part about this? You can make it as spicy as you like. I added a little bit more than the recipe suggested, as I like some spiciness in my life, and the creaminess of the mayonnaise does balance it out a bit, so you don’t feel the burn as bad!
Now back to your salmon. Pop it in the oven covered in marinade for about 20 minutes, until the salmon is flaky and has lightened in colour and Bob’s your uncle.
While it’s in the oven you can cook your rice. I’m a bit of a cheat and use a microwave rice cooker. It costs a lot less than a rice cooker and does the same job (if you get your ratios right) and you don’t have any of the dramas that come with cooking rice on the stove (always an issue with me).
Serve up your rice, salmon and spicy mayonnaise and top with spring onions and sesame seeds. I cannot rave enough about these last two ingredients; they take the dish from tasty to heavenly just like that! My boyfriend said this was the best meal I had ever made him, which is saying something because he’s so easy to please and thinks everything is delicious (his favourite dish is cheap store-bought cheese pizza with anchovies on top!).
Teriyaki Salmon with Spicy Mayonnaise
Prep Time: 40 minutes to overnight
Cooking Time: 30 minutes
1 tbsp cornflour
¼ cup soy sauce
¼ cup brown sugar, packed
½ tsp ground ginger
¼ tsp garlic powder
2 tbsp honey
450-500g boneless salmon fillets
Steamed rice, to serve (about 1 cup uncooked white rice)
Sesame seeds, to serve
Sliced green onions/shallots, to serve
½ cup mayonnaise
3 tbsp Sriracha sauce
1½ tbsp condensed milk
- Whisk cornflour with ¼ cup water in a small bowl and set aside.
- In a small saucepan, bring soy sauce, brown sugar, ground ginger, garlic powder, honey and 1 cup water to a simmer. Add cornflour and stir for 5 minutes, until thickened. Remove from heat and allow to cool to room temperature.
- Pour marinade into large bowl and add salmon fillets. Leave to marinate in the fridge for 30 minutes (or longer if time permits), turning fillets every now and then.
- While marinating, make spicy mayonnaise by whisking mayonnaise, Sriracha sauce and condensed milk in a small bowl. Add more Sriracha sauce to taste.
- When marinated to your liking or time constraints, pre-heat oven to 200ºC/400ºF/Gas Mark 6. Line a 18cm x 25cm baking dish with baking paper so that edges measure 4cm above rim, add salmon fillets and pour marinade over fillets. Bake for approx. 20 minutes, until salmon is flaky and has lightened in colour.
- Serve immediately on a bed of steamed white rice and pour marinade over salmon. Top with spicy mayonnaise and garnish with sesame seeds and spring onions.
Adapted from Damn Delicious