maple teriyaki salmon
with lettuce cups and pickles
- 8 cos (romaine) lettuce leaves
- 2 cups (330g/11½ oz) cooked jasmine rice
- 2 green onions (scallions), thinly sliced on the diagonal
- mint leaves, coriander (cilantro) leaves and lime wedges, to serve
maple teriyaki salmon
- ¼ cup (60ml/2 fl oz) pure maple syrup
- ¼ cup (60ml/2 fl oz) soy sauce
- 1 tablespoon finely grated ginger
- 1 clove garlic, finely sliced
- 4 x 150g (5¼ oz) skinless salmon fillets, pin boned
quick pickles
- ⅓ cup (80ml/2¾ fl oz) apple cider vinegar
- 1 tablespoon pure maple syrup
- sea salt flakes
- 4 baby cucumbers, thinly sliced
- Preheat oven to 200°C (400°F).
- For maple teriyaki salmon, in a small saucepan, add maple, soy, ginger and garlic. Simmer over medium heat for 2 minutes. Place salmon on a baking tray lined with non-stick baking paper. Spoon over maple teriyaki sauce and bake in oven for 5 minutes, basting halfway through cooking.
- For quick pickles, combine vinegar, maple and salt in a bowl. Stir through cucumber and set aside for 5 minutes.
- Fill lettuce cups with rice and maple teriyaki salmon. Serve with quick pickles, green onion, herbs and lime wedges. Serves 4
DONNA’S TIP
+ The punchy flavours of maple and teriyaki are best matched with a firm, robust-flavoured fish like salmon. Ocean trout and kingfish stand up well too. But as always, feel free to try it with whatever is fresh, sustainable and local to you.
Photography: Con Poulos
© DONNA HAY GROUP
