Teriyaki Salmon with Pickled Vegetables


  • 1/4 cup (60ml) gluten-free tamari (naturally brewed soy sauce)
  • 1 tablespoon caster sugar
  • 2 tablespoons mirin (sweet Japanese rice wine)
  • 1 tablespoon sake or shaohsing (Chinese rice wine)
  • 4 skinless salmon fillets
  • Steamed rice, to serve
  • 1 teaspoon black or white sesame seeds

Pickled Vegetables

  • 1 Lebanese cucumber, halved, seeds removed, very thinly sliced
  • 100ml rice vinegar
  • 1 teaspoon caster sugar
  • 1 small carrot, cut into thin matchsticks
  • 1/2 daikon radish, cut into matchsticks
  • 2 tablespoons Japanese pickled ginger, shredded


  1. Combine the tamari, sugar, mirin and sake in a small bowl, stirring to dissolve sugar. Place fish in a shallow dish, pour over the tamari mixture, then marinate in the fridge for up to 30 minutes.
  2. Meanwhile for the pickled vegetables, place the cucumber in a sieve set over the sink. Sprinkle with 2 teaspoons salt, then stand for 10 minutes. Rinse well, then pat dry with a paper towel. Simmer the vinegar and sugar in a pan over low heat for 5 minutes. Cool slightly, then toss with cucumber, carrot, daikon and ginger. Chill while you cook salmon.
  3. Preheat the oven to 180°C. Line a tray with baking paper. Place salmon on the tray, pour over the marinade and bake for 8-10 minutes until just cooked. Serve the salmon with rice and pickled vegetables, sprinkled with sesame seeds.

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