Geoff Haviland's Teriyaki Salmon

Geoff Haviland's Teriyaki Salmon

10th Dec 2003

Geoff Haviland’s mouthwatering Teriyaki Salmon Ingredients 90g salmon fillet 50mls teriyaki glaze 60g Japanese aubergine 10g onion marmalade 20g baby squid 2 tablespoons miso-mustard sauce 5g salmon roe 5g chopped chives Method Marinade the salmon in the teriyaki sauce, and batter and deep fry the baby squid. Steam the aubergine and place in the middle of the plate. Sear the salmon in a non-stick pan and balance on the aubergine. Place a small amount of the onion marmalade on the salmon and put the baby squid on top. Mix the salmon roe and half the chopped chives with the miso sauce and spoon around the plate.