Teppanyaki ginger-soy salmon | by barbecuemarq

4 persons | Shichirin, Fish and shellfish | Fish | Main dish

Prep time

This recipe is in collaboration with Barbecuemarq

• Make the marinade by mixing the Ketjap sauce, soy sauce, soft sugar, olive oil, garlic, lime juice and ginger together.

• Remove the salmon from the refrigerator, pat with kitchen paper and cut into 4 equal pieces. Cut off the thinnest part.

• Then add the marinade and salmon in a ziplock bag, let the air out and place in the refrigerator for 15 minutes.

Preparation

• Light the Binchotan and make sure the Shichirin is well hot. Fully open the sliders of the Shichirin and let it reach a good temperature.

• Remove the salmon from the bag and pat clean with kitchen paper. Collect the marinade in a bowl.

• Fry the salmon on the plate until it reaches a core temperature of 55 degrees, smear the salmon with the remaining marinade.

• Serve the salmon with the spring onion and coriander.

Tip: Serve the salmon on lemongrass noodles, this makes for a fresh addition to your meal.

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