Japanese courgetti with grilled salmon
Try this easy hack for making teriyaki sauce at home.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 34g
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- 227g tin of pineapple in juice
- 1 tsp chunk of root ginger
- 1 clove of garlic
- 60ml reduced sodium soy sauce
- 60ml water
- 1 tbsp of malt vinegar
- 1 tbsp of cornflour
- 1 courgette
- 110g fillet of salmon
- 4 red radishes
- 1 lemon (or 1 tbsp of bottled lemon juice)
- 60g of white rice (to serve beside, optional)
- Open the can of pineapple and place the fruit chunks into a blender along with the juice, peeled ginger and peeled garlic.
- Pour in the soy sauce, vinegar, water and cornflour, then blitz until smooth before transferring to a small saucepan to heat gently to a bubble, whisking as you do so until it thickens. Allow the sauce to cool and then you can store it in a sealed container (cleaning and reusing an old jam jar is perfect) in the fridge for up to 2 weeks.
- Wash the courgette then, using a vegetable peeler, peel it into thin, wide sheets. Once you get a few strips into the courgette, turn it through 90 degrees and begin again on the new side. Keep going until you are left with the core.
- Lay the corguette sheets flat on the board and using a knife cut them into long, thin noodles of vegetable. Place the rice (if you’re cooking any) into a small saucepan with a lid and pour over 90ml of cold water (1.5 times as much as rice by weight) and add a pinch of salt. Heat to the gentlest simmer, swilling the pan occasionally but keeping the lid on, and cook for 8 minutes. Remove from the heat, but leave in the pan to continue cooking for another 4 minutes before fluffing up with a fork.
- Preheat your top-down grill to a high heat.
- Brush the salmon fillet all over with your homemade teriyaki sauce and place onto a tinfoil lined baking tray.
- Quarter the radishes, placing beside the salmon.
- Cook the salmon and radish under the grill for 5-6 minutes, without turning it over so that the fish is just cooked and the sauce on the outside is shiny and glossy.
- Pour 150ml of water into the bottom of large saucepan and sit a sieve or colander into it. Heat on the hob until the water is boiling. Place your courgette noodles into the sieve/colander over the pan of steaming water, cover with a lid and steam for 2 minutes. Then serve straight onto a plate and squeeze over a little lemon juice and season to taste.
- Serve the salmon, radish and rice with the courgette.