Monday, August 20, 2012

Geoff Haviland's Teriyaki Salmon

Geoff Haviland's Teriyaki Salmon
10th Dec 2003

Geoff Haviland’s mouthwatering Teriyaki Salmon


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


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.

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