Scottish Salmon Portion 160g

Scottish Salmon Portion 160g

We use fresh Scottish farmed salmon. Our salmon is chosen and filleted by hand to ensure the product and preperation quality is only the best.

Weights: All weights are +/- 10%

Salmon Teriyaki

with chargrilled broccoli, sesame and miso sauce

Covers:4

For the Teriyaki Glaze

75g honey

150ml teriyaki sauce

4tsp rice wine vinegar

2 shallots, thinly sliced

2 cloves of garlic, pureed

For the Salmon

4x160g Salmon portions skin on

1 pinch of chopped chilli

sesame oil

For the Chargrilled Broccoli

1 packet of tender stem broccoli

For the Miso Sauce

50ml miso paste

100ml mayonnaise

For the Garnish

1tsp sesame seeds

2 chillies, halved

2sprigs of coriander

To prepare the Teriyaki glaze, place all of the ingredients in the blender, blitz until smooth and reduce in a pan on the stove until thick and sticky.

To Cook the Salmon, pan fry, skin-side down, in a hot pan with sesame oil. When the skin has crisped up and half of the fish has gone opaque, turn over and add the teriyaki glaze and chopped chilli. Cook until the fish is completed opaque, this should take roughly 2 minutes on each side. Seas to taste. Reserve the pan juices to spoon over the broccoli.

To make the chargrilled broccoli, place on a baking tray, turn the grill up to full heat, spoon over the juice from salon and grill until blanked.

To assemble and fish the dish, toast the sesame seeds in a pan, ready to sprinkle over as a garnish. Spoon the miso sauce on the plate, then the broccoli. Sprinkle with the sesame seeds and place the salmon on top. Garnish with a little chilli and coriander.