Salmon teriyaki

Daikon is a large white radish with a sweet, fresh taste.


In Japan it is often served, grated raw, as an accompaniment.


4 salmon fillets (700g), skinned
½ cup (120g) finely shredded daikon

Teriyaki Marinade
2/3 cup (160ml) Japanese soy sauce
2/3 cup (160ml) mirin
2 tablespoons sake
1 tablespoon sugar



Teriyaki marinade — combine ingredientsin medium bowl; stir until sugar dissolves.

Place salmon in teriyaki marinade for 10 minutes, turning occasionally. Drain salmon over medium bowl; reserve marinade.

Soak daikon in small bowl of iced water for 15 minutes. Drain well.

Cook salmon on heated oiled grill plate (or grill or barbecue), brushing occasionally with marinade, until cooked as desired. Bring reserved marinade to a boil in small saucepan. Reduce heat; simmer 5 minutes or until sauce thickens slightly.

Serve salmon with daikon, drizzle with sauce.

Tips: Bought teriyaki sauce may be used, but it's stronger than homemade. Dilute it with mirin, sake or water.




This product was added to our catalog on Wednesday 14 July, 2010.