Recipes - Salmon Steak

Preparation time 20 minutes
Serves 6 as a starter, 4 as a main dish  150ml (¼ pint) olive oil, plus extra for frying

4 x 175g (6oz) salmon fillets, skinned

1 tablespoon coriander seeds

6 spring onions, shredded

3 garlic cloves, thinly sliced

2 fresh red chillies, seeded and sliced

3 fresh bay leaves

2 tablespoons chopped fresh coriander

finely pared rind and juice of one orange

3 tablespoons dry white wine

3 tablespoons white wine vinegar

freshly ground sea salt and freshly ground black pepper

bitter leafy salad and crusty bread, to serve



Salmon Teriyaki Sticks
Nick Nairn

I'm very partial to salmon teriyaki, but always found it a bit tricky to cook. This was because I'd previously cooked it in the frying pan, where it tended to stick as the honey in the marinade burned before the salmon was cooked. A flash of inspiration led me to try leaving the honey out of the marinade, reserving it to brush over the salmon once it was cooked, and - bingo! - trouble-free teriyaki ever since. Remember: soaking the wooden skewers in water before grilling will prevent them from burning and disintegrating.

1 Soak eight bamboo skewers in cold water for at least 30 minutes

2 Cut the salmon into long, thin strips, 2.5 cm (1 inch) wide and about 5mm (i/4 inch) thick.

3 Mix all the ingredients together, except for the honey, and toss the salmon strips in it. Cover and leave for 10 minutes to marinate. Heat a griddle pan (or grill).

4 Thread the salmon on to the skewers in a zigzag fashion. Brush the kebabs with a little extra oil and griddle (or grill) for 1-2 minutes on each side. Lift them off the griddle as they are done and brush them with warm honey before serving

Copyright Nick Nairn 2002

Preparation time 15 minutes

serves 4

450 g (1 lb) salmon fillet

For the Teriyaki Marinade

1 teaspoon caster sugar

1 tablespoon marin (Japanese rice wine for cooking) or dry sherry

2 tablespoons light soy sauce (preferably Kikkoman's)

1 tablespoon sunflower oil

1 teaspoon Dijon mustard

a squeeze of lime juice

2 tablespoons of runny honey, warmed

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