Salmon Teriyaki on Brown Rice

This is an old classic of mine, originally served with soba noodles and properly one of our best selling specials of all time from my days of being a restaurant chef. We first put brown sushi rice on the menu back in 2004 and it was an instant hit. Some of our favorite customers requested this combination, a simple and delicate combo which is very easy to cook and the right balance of slow release crabs and quality protein. For this recipe I use Loch Duart salmon which not only is heavenly raw, but also cooks perfectly.

As you can see from the picture, I like to cut it differently from traditional way of presenting a salmon steak. To do this, I halve the the side lengthwise along the line running through the middle, then I cut each piece diagonally into portions of about 90 grams each.

Serves 4

1 quarter fillet salmon, the thicker part of of the top fillet

300 grams round grain rice

20 ml. extra virgin olive oil

20 ml. apple cider vinegar

10 ml. local honey

50 ml. soy sauce

50 ml. mirin

1 teaspoon potato flour (or cornflour)

10 speaks of chives

200 grams of peas shoot or rocket leaves

First soak the brown rice for 1 hour, then drain and about 1/3 litre of water, the total weight of soaked brown rice and fresh water should be 950 grams. Add a pinch of salt, bring to the boil and let it simmer under lid for 30-35 minutes until all water is absorbed.

Wash the pea shoot and leave to dry in a colander.

Prepare the salmon, cut into 4 fillets on a diagonally and cut 2 lines in the skin of each fillet.

When the rice has cooked leave to rest for 10 minutes. Mix extra virgin olive oil, apple cider vinegar and honey. Decant the rice into a mixing bowl and then dress with the oil mixture. Season with salt and pepper.

To cook the salmon: pour a good splash of olive oil into a large frying pan and place over high heat. Place the fillets in the oil skin side down and fry for 2-3 minutes pressing down on the fillets to crisp the skin. Season with salt and pepper, then turn the fillets over and season again. Continue cooking for another 2-3 minutes. Transfer the salmon to a baking tray and place in the oven for 6-8 minutes, or until the salmon is just cooked through and flaky.

Keep the oil in the pan and deglaze with the mirin and soy, whisk well until combined. Dilute the potato flour in 30 ml. cold water and pour into the mixture until it thickens and leave in the pan to set.

Serve the salmon on top of pea shoot and brown rice, drizzle over the teriyaki sauce and garnish with chives.