Salmon Teriyaki With Stir-fried Lettuce And Sweet Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Japaneasy | 1 | Servings | |
INGREDIENTS
| 4 | 110 g boneless, skinless | |
| salmon | ||
| fillets | ||
| 1 | T | Light vegetable oil |
| 1 | Head romaine or cos lettuce | |
| 2 | Soy sauce | |
| 2 | Mirin | |
| 2 | Dry white wine | |
| 1 | T | Sesame oil |
| 1 | Inch fresh ginger, finely | |
| chopped | ||
| 1 | Shallot, finely chopped | |
| 1 | t | Raw sugar |
INSTRUCTIONS
Mix the marinade ingredients together and pour over the salmon. Cover the dish and leave for one hour. Slice the lettuce across at 1 inch intervals. Take the fish from the marinade and place on a baking sheet. Cook in a preheated oven at 200C/400F/gas6 for 8-10 minutes. Meanwhile, heat the sesame oil in a saucepan and fry the shallot and ginger for 2-3 minutes. Add the reserved marinade and the sugar, then bring to the boil. Cook over a high heat until the sauce has reduced and is thick and glossy. Sieve and keep warm. You should have about six tablespoons of sauce. In a large frying pan heat the vegetable oil and stir-fry the lettuce for 1-2 minutes. The lettuce should be hot but not soggy. Divide the lettuce between four plates. Place a piece of salmon on each and spoon over some hot sauce. Serve at once with boiled sticky rice. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 317
Calories From Fat: 256
Total Fat: 29.1g
Cholesterol: 0mg
Sodium: 708.7mg
Potassium: 672.7mg
Carbohydrates: 10.9g
Fiber: 8.2g
Sugar: 1.2g
Protein: 8.9g