Friday, 4 January 2008

Roasted Teriyaki Salmon

Roasted Teriyaki Salmon

We usually go for something different on either Christmas lunch or dinner. In the last one we had the kid's favourite roast rib of beef for lunch so I thought of keeping it a little lighter for dinner.

Often salmon is dealt with in our kitchen by grilling it. This time it is baked with some veggies stuffed in it. I think it still needs a little more seasoning although my husband it was just right. Anyway he said we always have a dipping dish of soy sauce and lemon on the side. However as a variation, this dish can be marinated first with teriyaki sauce to make the salmon more flavoured. But forget my gripes, I highly recommend this as an alternative to your usual turkey or beef roasts.

This was adapted from the Good Housekeeping magazine from the mid 90s. Enjoy!

Roasted Teriyaki Salmon

4 spring onions
225 g  asparagus (optional) - halved lengthwise
225 g  carrots - peeled and julienned
225 g  leeks
1 large red or orange bell pepper
3 garlic cloves - finely minced
50 g  canned water chestnuts - julienned or roughly chopped
4 Tbsp olive oil
1/4 cup teriyaki sauce*
2 salmon tail fillet (about 1.8 kg in weight) - skin on and scaled
sea salt flakes
fresh ground pepper
  1. Cut off the ends of the leek and into about 4-inch lengths crosswise then cut into julienne strips.
  2. De-seed the bell pepper and cut into julienne strips.
  3. Heat 2 Tbsp of oil in a wok. Saute the garlic for a few seconds.
  4. Stir fry the rest of the vegetables for 2-3 minutes.
  5. Add in the teriyaki sauce and cook for about 1 minute.
  6. Remove from pan and set aside to cool.
  7. Preheat the oven to 200°C/fan 180°C/400°F.
  8. Put the salmon fillets cut side up on a work surface. Sprinkle some teriyaki sauce, sea salt and pepper on them.
  9. Place the cooled vegetable on top of one then cover with the other salmon fillet, cut side down.
  10. Tie the salmon tightly together at intervals using cotton strings.
  11. Brush the of the salmon on top with the rest of the olive oil and sprinkle with sea salt and pepper.
  12. Put the salmon in a roasting pan and bake in the oven for 20-25 minutes or until cooked through.
  13. Remove from oven and put under a hot grill (or increase the oven to 250°C/fan 230°C/490°F) for 2-3 mins to brown the salmon.
  14. To serve, cut into thick slices and with lemon and soy sauce.

  • You may use store-bought teriyaki sauce.
  • This can be prepared ahead by doing to end of step 10 up to one day ahead. Chill in the fridge until ready to use.
  • When baking from chilled, cook for 35-40 mins.
  • The salmon may also be marinated with the teriyaki sauce for about 15 minutes to increase flavour.

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