Teriyaki Huon Salmon with Japanese Salad

Serves 4 

For the Teriyaki Sauce 

• ¼ cup (60 ml) mirin
• ¼ cup (60 ml) cooking sake
• ¼ cup (60 ml) Kecap Manis (sweet soy sauce)
• ½ tablespoon ginger (grated)
• ½ tsp salt

Step 1. Turn the main burner of the KILN to low.

Step 2. Place the mirin, sake, soy, ginger and salt into a small shallow frypan.

Step 3. Place into the KILN with the handle of the pan facing out. Allow to boil for 1 minute or until slightly glossy, then set aside until required. 

Salmon

• 1 tbsp extra virgin olive oil
• 4 x 150g (5.29 oz) Huon Salmon portions
• 1 tbsp toasted sesame seeds.

 
Japanese Salad 

• ½ packet Soba noodles (cooked)
• 6 assorted coloured baby peppers, sliced thin
• 2 sticks celery sliced thin
• 1 small zucchini sliced thin
• 1 banana shallot sliced thin
• ½ bunch mint leaves
• ½ bunch coriander leaves
• 6 spring onions sliced thin
• 2 cups bean sprouts

The Dressing 

• 3 tbsp extra virgin olive oil
• 1 tbsp white balsamic condiment
• ½ tsp salt

Step 1. To make the salad, place the olive oil, vinegar and salt into a mixing bowl and combine well. Add in all the other ingredients and combine well. Check for seasoning and hold until required. 

Step 2. Place a cast iron pan into the KILN to warm up. Keep the rotating turntable to the off position.

Step 3. Remove and add the olive oil and salmon portions, place back into the KILN and cook for 1 minute. Remove and turn the salmon portions over. Top with the teriyaki sauce and place back into the KILN. Allow to grill for 1 minute or until just cooked. 

Step 4. Place a portion of the salad onto a plate. Add the salmon portions with some of the sauce and finish with a sprinkle of toasted sesame seeds.