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

  • salmon fillets
  • dry sherry
  • soy sauce
  • carrots
  • cucumbers
  • caster sugar
  • rice vinegar
  • pickled ginger
  • radishes
  • mirin
  • mooli
  • black sesame seeds
  • micro greens

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Notes about this recipe

  • 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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