This recipe from Matt Preston’s latest book, http://eatscooksreads.co.nz/2017/11/20/review-yummy-easy-quick-by-matt-preston/ is one of my favourites. Salmon crackling is so divine when done properly, and much easier than you’d think!
Teriyaki Salmon Bowl with Salmon Crackling
Growing up I hated fish almost as much as I hated egg whites, but this dish is on weekly rotation at home because it’s easy, super-tasty and even my youngest relishes the way the just-cooked salmon flakes softly.
Prep: 20 mins (plus 30 mins marinating). Cooking: 35 mins. Serves 4
- 4 x 200g skin-on salmon fillets, pin boned
- 60ml (1/4 cup) honey
- sea salt
- 80g (1/2 cup) sesame seeds (I like a 50/50 combo of black and white)
- 2 tablespoons peanut oil
- 100g shiitake mushrooms, thickly sliced
- 1 bunch broccolini, trimmed and halved lengthways
- 1 x 250g pouch microwaveable red rice, warmed following packet instructions (or prepare your own brown rice or sushi rice)
- 2 spring onions, thinly sliced diagonally
- 80ml (1/3 cup) mirin
- 125ml (1/2 cup) soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons caster sugar
- 1/2 teaspoon sesame oil
- 4 garlic cloves, chopped and mashed to a paste with salt on the chopping board
- 2cm knob of ginger, peeled and finely grated
To make the teriyaki sauce, bring the mirin to the boil in a saucepan over high heat. Reduce the heat to medium. Add all other ingredients and simmer for 10 minutes, or until it thickens slightly. Set aside to cool. You need half a cup of teriyaki sauce for this recipe, but the rest will keep in the fridge for up to 2 weeks.
Use a sharp knife to slide between the salmon skin and flesh to remove the skin. Reserve.
Combine the teriyaki sauce and honey in a glass or ceramic dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 30 minutes, or up to 4 hours.
While your fish marinates, make your salmon crackling. Preheat the oven to 180º (160º fan forced). Line a baking tray with baking paper. Use a flat bladed knife to scrape the salmon skin and remove any flesh. (″But we don’t want to remove the delicious fat on the underside of the skin do we??!!!???″ he said in a panic. “It’s the best bit.”) It has to be as clean as possible so the skin can crackle.
Place on the tray and sprinkle with salt. Bake for 10 minutes or until the skin is crisp.
Strain the salmon and transfer the marinade to a small saucepan. Bring to the boil over medium high heat then simmer rapidly for 3-5 minutes until the marinade thickens slightly.
Place the sesame seeds in a tray or shallow dish. Press the tops and bottoms of the salmon fillets into the seeds to coat.
Heat 1 tablespoon of oil in a frying pan over medium heat. Add the salmon and cook for 2 minutes on each side. (4 minutes in total will give you a delicate, translucent, just-cooked salmon that flakes apart. Upping it to 3 minutes on each side will cook the salmon through.) Transfer to a plate and set aside for 5 minutes to rest.
Wipe the pan clean and heat the remaining oil over a medium high heat. Add the mushrooms and cook, tossing, for 2 minutes, or until starting to turn golden. Add the broccolini into the pan and cook as well, stirring, for 2-3 minutes until it’s bright green.
Divide the rice among serving bowls. Top with the broccolini, mushroom and salmon. Drizzle with warm marinade sauce. Use your hands to break the fish crackling into pieces and place on top with spring onion.
Yummy, Easy, Quick by Matt Preston, Macmillan, RRP $39.99