Salmon Teriyaki, Gordon Ramsay Style

Hello my friends!

What if we made a Japan-England combo today? Okay, said like that you can be wondering where this is going but believe me when I say that the salmon Teriyaki, Gordon Ramsay style, is amazing!!

This recipe is simply fanstatic!

It’s delicious,and that’s point number 1 … flavours, tenderness, tastes…

It’s ready in 5 minutes (except the resting time and cooking time). And we love this! Point number 2.

It’s super easy to make! I say yes!! Point number 3.

And it does change from our usual salmon recipes, it makes us travel! Point number 4.

You get it, this salmon Teriyaki, Gordon Ramsay style, is a real treasure!!

The key ingredient is the sauce. Everybody knows soy sauce, of course. The Mirin sauce, maybe not so much. It’s actually a kind of rice wine. You can find it in the Asian corner of your supermarket or in an Asian grocery store.

I also used my sesame and colza oil by La Tourangelle. This is a gastronomic oil, deliciously flavored with sesame that will bring the final je ne sais quoi to your dish.

This “Gordon Ramsay” version is different from the other regular Teriyaki recipes because there is maple syrup, garlic and fresh ginger root in it. They all bring a delicate but amazing taste, it makes all the difference!

If you don’t find the Mirin sauce, you can buy a ready-to-use Teriyaki sauce. In such case, add garlic and ginger.

The traditional side dish is white rice. Nevertheless, you can combine it with steam vegetables or a parsnip puree for instance!

I like to have my salmon cut in cubes, I think that the sauce gets deeper inside the fish during the resting time. Also I prefer the presentation with cubes on the rice. But you can make the same recipe with salmon fillets or salmon steaks.

The utensils:

A bowl

A sharp knife

And a large frying pan.

Shall we now?

The recipe, Chef!

Print Recipe

Salmon Teriyaki, Gordon Ramsay Style

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poisson – japonaise

Serves: 5 Difficulty: super easy Price: $$

Cooking Time: 2 heures 15 min

Ingredients

• 600 g salmon fillets
• 60 g soy sauce
• 60 g Mirin sauce (rice wine)
• 2 tablespoons maple syrup
• 1 garlic clove
• 2 cm fresh ginger root
• 2-3 tablespoons sesame colza oil by La Tourangelle
• 1 handful sesame seeds
• Salt
• Pepper

Instructions

1

In a bowl mix the soy sauce, the Mirin sauce and maple syrup.

2

Peel and cut into thin slices the garlic and ginger. Add to the sauce.

3

Cut the salmon in 1/2 inch cubes. Add them to the sauce.

4

Mix gently and leave to rest for 2 hours.

5

After 2 hours, heat the frying pan and grill the sesame seeds. Set aside.

6

In the same frying pan, heat the oil, cook your salmon cubes at high heat until golden on each side (2 minutes on both sides should be enough).

7

Add 3-4 tablespoons of the remaining marinade. Cook 2 more minutes.

8

Add salt (not too much because the sauce is already salted), pepper, spread sesame seeds and serve!

Notes

If you don't have maple syrup, put 30 g of sugar.