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
  1. Preheat oven to 200°C (400°F).
  2. 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. 
  3. For quick pickles, combine vinegar, maple and salt in a bowl. Stir through cucumber and set aside for 5 minutes.
  4. 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

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