Ingredients for Teriyaki Sauce
· 1 Cup of water
· 5 Tablespoons Brown Sugar
· ¼ Cup soy sauce
· 1-2 Tablespoons honey
· 1 Large garlic clove, finely minced
· ½ Tablespoon of ground ginger
· 2 Tablespoons corn starch
· ¼ Cup of cold water
Ingredients for Salmon & Kale
· 2 x 200g Salmon fillets
· 12 Whole stems of Tuscan Black Kale
· Sesame seeds
· 1 tsp Sesame Oil
· 1 tbsp Olive Oil
· 2 tbsp Soy Sauce
· 1 sheet of Nori (Seaweed)
· 1 Spring Onion, thinly sliced
Preparation
1. Start by preheating your oven to 200 C, with the fan setting. Whilst your oven is preheating, grab a small pot and bowl to prepare the Teriyaki Sauce. Combine the cup of water, brown sugar, soy sauce, honey, garlic and ginger in the small pot and set over medium heat. Whisk together the cornstarch and ¼ cup of water in the small bowl, add this to your mixture in the saucepan. Cornstarch acts as a thickener, so you will have to stir the mixture continuously until it has achieved a syrup-like texture (If your sauce has become too thick, you may thin it out by adding more water). Brush the Teriyaki over the salmon until covered evenly, you won’t have to use all of it. Place the Teriyaki on an oven tray and roast for 25-30 minutes.
2. Remove the woody stems from the meaty leaves of the Kale and give them a quick wash. Add the Sesame and Olive oil to a medium sized pan, and set over medium-high heat. Once hot, add the Kale to the pan and fry until the kale turns lighter in colour and becomes tender. The kale will wilt down a lot, like Spinach. Add the soy sauce and sesame seeds and give it a good mix. Finito!
3. To serve, plate a big portion of the kale. Lay the teriyaki salmon on the bed of kale and sprinkle toasted Sesame seeds, Nori and thinly-sliced spring onions for garnish and crunch. Enjoy!
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