Teriyaki salmon with pickled vegetables and sesame seeds from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Notes about this recipe

  • Bessp on May 15, 2024

    Fantastic light meal. I served with a sesame soba noodle salad as well for a bit more bulk. Great for summer, the fish would be excellent served cold as well. I let the fish and vegetables marinate/ pickle for closer to an hour and a half.

  • TrishaCP on July 16, 2022

    This was a nice light summer dinner. I didn’t have the mooli so I subbed kohlrabi, which worked well.

  • hbakke on August 03, 2021

    This was an easy, relatively light dinner. Nothing groundbreaking. I thought the salmon marinade was flavorful, but I would have liked the vegetables to be more pickled if I make this again.

  • lilham on April 28, 2015

    This is a lovely, refreshing dinner for spring. The vegetable pickle works so well with rice. I used sake instead of dry sherry as it is the normal alcohol used in teriyaki. Using the julienne disc in the food processor to make the salad, this meal can be put together with minimal effort.

  • Jane on April 10, 2014

    This is a very healthy dinner, especially if you skip the suggested rice accompaniment. The pickles are very lightly pickled - just 20 minutes or so in the vinegar - so are really just raw vegetables with a rice vinegar dressing. But they tasted good and worked well with the teriyaki salmon. I could get mooli but not regular radishes so I subbed jicama. I will try it again when radishes are in season as that would give it more bite. There's an error in the recipe - the ingredient lists says to slice the radishes into wafer thin slices but then in the method it says to cut them into matchsticks. According to the photo, it should be slices.

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