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Teriyaki salmon with coriander salad and coriander mayo

Make Teriyaki salmon with coriander salad and coriander mayo at home with Caster Sugar, Palm Sugar, Soy Sauce, Fish Sauce, and White Wine Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 3 tbsp
• 2 tbsp
• 2 tsp
• 1 tsp
• 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   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.

2. 2

   Simmer for 1-2 minutes, or until the mixture has just thickened.

3. 3

   Remove from the heat and allow to cool down to room temperature.

4. 4

   Place the salmon into a shallow tray and pour over half of the teriyaki mixture, turn to coat the salmon in the sauce and then place in the fridge to marinate for at least an hour.

5. 5

   Remove the salmon from the fridge, heat a frying pan until hot, then add the salmon, presentation side-down and fry for 1-2 minutes, then flip over.

6. 6

   Pour over the remaining teriyaki sauce and use to glaze the salmon while it continues to cook for another 2-3 minutes, or until just cooked through.

7. 7

   Remove the pan from the heat and rest the salmon for a couple of minutes.

8. 8

   For the coriander salad, place the ginger, garlic, chillies, red peppers, bamboo shoots, cabbage, coriander leaves and cress into a bowl and toss together.

9. 9

   Mix the palm sugar, soy and fish sauce and lime juice together until just combined, pour over the salad and toss to coat.

10. 10

    Heat a separate wok with about 2.5cm/1in of vegetable oil until just shimmering. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

11. 11

    Add the lotus root and fry until just golden-brown and then drain immediately onto kitchen paper.

12. 12

    For the coriander mayo, bring a pan of water to the boil, add the coriander and cook for one minute.

13. 13

    Place into a blender with the oil and blend until green and a fine purée.

14. 14

    Place the egg yolks, vinegar, mustard, salt and lemon juice into a clean food processor.

15. 15

    Blend to combine, then with the motor still running, gradually add the coriander oil.

16. 16

    To serve, spoon the mayonnaise onto the plate and top with a pile of salad.