This salmon teriyaki bites recipe makes a simple and delicious summer dish combining the delicious umami flavours of soy and miso with the decadence of honey and sesame.
You can remove the chilli oil if you don’t like any heat at all but in this recipe its designed to just be in the background. I love the cashew nuts here, they add a little bit of healthy fats into the mix, but you can leave them out if you don’t like or can’t eat nuts.
Sauce:
1tbsp sesame oil
2tbsp oyster sauce
4tbsp dark soy sauce
6tbsp honey
1tsp chopped ginger
1tsp chopped garlic
1tsp fish sauce
1tbsp miso
1tsp apple cider vinegar
1tsp chilli oil
Extra sesame oil for frying
Sesame seeds for finishing.
100g cashew nuts
4 spring onions
Stir fry vegetables (beansprouts, mushrooms, shredded cabbage and carrots etc) You can buy a pre-prepared packet of veg to use here.
Rice for 4 people.
4 fillets of Salmon
Preheat the oven to 180fan/gas 6. Line a baking sheet.
In a bowl, mix together the sauce ingredients. Remove any skin from the salmon and cut into roughly 1inch pieces. Place the salmon into the bowl with the sauce and mix until the salmon is well coated. Leave for 10-15 minutes.
In a hot frying pan, heat the cashew nuts in a little sesame oil until they have a little extra colour from the pan. Remove from the heat and put into a bowl until later.
Remove the salmon pieces from the bowl and place spread out onto the baking tray and bake in the oven for 15 minutes. Keep the remaining sauce.
Cook your rice according to the packet instructions.
In a large frying pan, drizzle 1tbsp of sesame oil and leave to get hot. When hot, add your vegetables. Using a pair of scissors, snip your spring onions into small pieces and add to the vegetables. Stir fry together until the vegetables are cooked and getting a little colour. Pour in the remaining sauce. If your hob runs very hot, turn the stove down at this point and cook the sauce through with the vegetables.
To plate, add your rice, top with the vegetables, add some of the toasted cashews, drizzle on the sauce and the finish with the salmon pieces. A sprinkle of sesame seeds adds a little razzle dazzle.
