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Japanese courgetti with grilled salmon

Japanese courgetti with grilled salmon


Try this easy hack for making teriyaki sauce at home.

  • Feeds 1 Feeds 1
  • Ready in 50 minutes

Each serving contains

  • Energy
    1685kj 401kcal
  • Fat
    Med 25%
  • Saturates
    Low 17%
  • Sugar
    High 32%
  • Salt
    High 36%

% of adult’s reference intake | Carbohydrates per serving : 34g


  • 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)


  1. Open the can of pineapple and place the fruit chunks into a blender along with the juice, peeled ginger and peeled garlic.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat your top-down grill to a high heat.
  6. Brush the salmon fillet all over with your homemade teriyaki sauce and place onto a tinfoil lined baking tray.
  7. Quarter the radishes, placing beside the salmon.
  8. 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.
  9. 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.
  10. Serve the salmon, radish and rice with the courgette.

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