- 125ml/4fl oz Shaoxing rice wine
- 125ml/4fl oz sake
- 125ml/4fl oz mirin
- 125ml/4fl oz soy sauce
- 3 tbsp caster sugar
- 4 x 175g/6oz salmon fillets, skinned and pin boned
- 75g/3oz curly kale, picked and shredded
- ½ cucumber, peeled and finely sliced
- 50g/2oz mizuna leaves
- 4 tbsp shredded mint leaves
- 1 red chilli, finely shredded
- 2 limes, juice only
- 1 tbsp palm sugar
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- salt and freshly ground black pepper
- For the teriyaki salmon, heat a frying pan until hot, add the rice wine, sake, mirin, soy sauce and caster sugar and bring the mixture to a simmer.
- Simmer for 1-2 minutes, or until the mixture has just thickened.
- Remove from the heat and allow to cool down to room temperature.
- Place the salmon into a shallow tray and pour over half the teriyaki, turn to coat the salmon in the sauce then place in the fridge to marinate for at least an hour.
- Remove the salmon from the fridge, heat a frying pan until hot, then add the salmon, presentation side down and sear for 1-2 minutes then flip over.
- Pour over the remaining teriyaki sauce and use to glaze the salmon whilst it continues to cook for another 2-3 minutes until just cooked through, glazing frequently.
- Remove the pan from the heat and rest the salmon for a couple of minutes.
- For the cabbage salad, bring a pan of salted water to the boil, add the shredded curly kale and blanch for two minutes then drain and refresh.
- Press dry then place in a bowl with the cucumber, mizuna, and mint leaves and chilli and toss lightly to combine.
- Whisk the lime juice, palm sugar, sesame oil and soy sauce together and season with a little salt and freshly ground black pepper.
- Drizzle over the salad and toss to combine.
- To serve, pile the salad onto the plate and place the salmon alongside. Spoon over the extra teriyaki sauce.