Servings: 4
Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour

INGREDIENTS

For salmon

4 pieces (145-150g) wild King salmon fillet strips 1 tablespoon olive oil
1⁄4 teaspoon kosher salt

For teriyaki sauce

8 tablespoons Robbie’s Shoyu sauce 4 tablespoons honey
1 teaspoon ginger, peeled & grated
1 teaspoon garlic, grated

1 teaspoon white sesame, lightly toasted
1 teaspoon spring onion, white & green parts Freshly ground black pepper (optional)

For rice bowl

4 serving of rice of choice
2 piece avocado, ripe
1 cup red cabbage, finely sliced
1 cup Japanese cucumber, sliced
8 sprigs curly young kale, blanched
2 tablespoon spring onion, for topping

HOW TO MAKE IT

How to pan fry wild-salmon

• Gently pat dry salmon strips on both sides, place skin side up and sprinkle with salt.

• Pre-heat pan over medium heat, once hot add olive oil.

• Once oil and slightly heated, gently lay salmon skin side down facing outward.

• Sear on low heat until crispy and flip over and continue for another 30 seconds.

• Remove from the pan and place into the prepared rice bowl, glazed over a spoonful of Teriyaki sauce.

How to make the teriyaki sauce

• In a small pot, add Robbie’s Shoyu sauce with wild honey and grated ginger & garlic.

• Place the pot on low to medium heat and bring to a soft simmer for 5 minutes or until it starts to simmer large bubbles.

• Remove from heat and add toasted sesame seeds, chopped spring onion. Once it cools down slightly the sauce will thicken.

• Make-ahead Instructions: The teriyaki sauce can be cooked ahead of time and refrigerated for 7-10 days.