Recipe of the month
October's recipe is chosen by Wish List's Lizzi Jones:
“Terry-what?” asked my dad, helping himself to more. “Teriyaki” I said.
For something that sounds so complicated, the recipe for Gordon Ramsay’s Teriyaki Salmon is surprisingly simple. All you need to do is mix up a quick marinade from ingredients you’ve probably got lingering at the back of your store-cupboard and pan-fry until cooked through. The finished dish is flavour-some and fragrant, and the spices complement rather than overpower the fish. We served it alongside an orange and carrot salad, which is also from Gordon’s new book and is also refreshingly simple. A definite dad-impressing dish.
The recipe is taken from Gordon Ramsay's Ultimate Home Cooking.
2cm piece of fresh root ginger, finely sliced
2 garlic cloves, peeled and finely sliced
3 tbsp soy sauce
2 tbsp maple syrup
1 tbsp mirin (rice wine)
4 salmon fillets (about 500g in total)
Sea salt and freshly ground pepper
1. Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil.
2. Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes.
3. Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick.
4. Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan.
© Gordon Ramsay 2012. Recipe extracted from Gordon Ramsay’s Ultimate Cookery Course by Gordon Ramsay.
Photography copyright © Anders Schønnemann 2012