Brioche Crusted Teriyaki Shetland Salmon
Marinaded salmon fillets in a succulent sauce served with stir-fried noodles.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Bake,Stir Fry | Less than 30 minutes |
Ingredients
- 4 x 6 oz Shetland Salmon centre cut fillets
- 2 tbsps Japanese soy sauce
- 1 tbsp sweet sherry
- 1 tbsp caster sugar
- 1 tsp finely chopped ginger
- 1 tbsp finely chopped coriander
- 4 oz rough brioche crumbs
Method
Combine the soy, sherry, sugar and ginger and heat slowly. Cook gently until lightly syrupy. Allow to cool.
Mix the crumbs and coriander together and season with black pepper. No salt.
Coat the salmon fillets with the sauce and leave for 1 hour to marinade. Fry the fillets on each side for 2 minutes, then place on a tray and top with a good coating of the crumbs and finish in a moderate oven for a further 3 minutes taking care that the crust does not brown too much.
I like to serve this dish on a stir fry of fine noodles, bean sprouts, finely sliced red peppers and green beans.
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