Teriyaki Salmon with Wasabi & Avocado Sauce

By May 19, 2020 Japanese, Seafood
A fillet of smoked salmon dressed in a delicious teriyaki sauce served with smashed wasabi avocado, pickled ginger with a wedge of lime on a black plate by cooking meals for one

Revisited: You must try this one if you like the heat of Wasabi and pickled ginger, really yummy.

Ingredients

  • 1 salmon fillet
  • 30ml soy sauce
  • 30ml mirin
  • 1 tablespoon lemon juice
  • ½ tsp wasabi paste (or to taste)
  • 1 avocado, mashed
  • ½ tbsp sunflower oil
  • Japanese pickled ginger and lime wedges to serve

Method

  • Place the salmon fillet in a zip-lock bag.
  • Combine the soy and mirin in a bowl and place the mixture into the bag with the salmon, seal and marinate in the fridge for at least 4 hours, longer if time permits.
  • Blend the wasabi, avocado and lemon juice until smooth and season to taste.
  • Heat oil in a frying pan over medium heat. Remove the salmon from the bag, reserving any remaining marinade. Cook for 2-3 minutes (depending on size of fillet) each side until just under cooked .
  • Add the reserved marinade to frypan and allow to reduce for 1 minute.
  • Serve with the wasabi and avocado sauce, pickled ginger and lime wedges.

Note:  

This dish was adapted from the Delicious “Spice” Book recipe given to me by my friend Monica

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  • My daughter sent me this recipe, and I now have the salmon marinating in the soy sauce and mirin. But I can’t get Japanese pickled ginger anywhere. I’ve been to every supermarket in Noosa, where I live, and even drove 60kms to Maroochydore to the only Asian shop that I know on the Sunshine Coast. But no luck.
    I decided to try making my own. The ginger is now marinating. Hope it turns out.
    Robin

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