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%
with chargrilled broccoli, sesame and miso sauce
For the Teriyaki Glaze
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
For the Chargrilled Broccoli
1 packet of tender stem broccoli
For the Miso Sauce
50ml miso paste
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.