Chef’s Spring Recipe

Try this delicious recipe ‘Salmon fillet teriyaki, red pepper, pak choi & wild rice’ from our new Spring menu….

Serves: 4
  • 4 x fillets of salmon
  • Pak Choi
  • Kosher salt
  • 5 x red peppers
  • A splash of Tabasco
Marinate ingredients
  • 40ml soy sauce
  • 5ml rice vinegar
  • 5ml sesame oil
  • 5ml maple syrup
  • ¼ clove of garlic minced
  • Small piece of fresh grated ginger
Teriyaki sauce ingredients
  • 120ml light soy sauce
  • 30g corn flour
  • 30ml rice vinegar
  • 30ml maple syrup
  • 30g sesame seeds
  • 2 x cloves of minced garlic
  • 1 x (2cm) piece of fresh grated ginger
  • 5g red/green chilli finely diced
Wild rice stuffed peppers ingredients
  • 30g red wild rice
  • 30g black wild rice
  • 30g jasmine rice
  • ¼ stick of lemon grass, smashed
  • 1 x clove of garlic, crushed
  • 5cm peeled rough chopped ginger
  • ¼ piece of red/green chilli
  • 2 x spring onions, chopped
  • A splash of soy sauce
  • 15ml sesame oil
  • 2 x lime leaves
  1. Preheat the oven to 180 degrees.
  2. Mix the marinate ingredients together and then place the Salmon flesh side down for 30 minutes, turn and leave for another 10 minutes. Remove the Salmon and keep the sauce.
  3. Meanwhile make the red pepper sauce, by baking one red pepper in the oven at 180 degrees for 15 minutes, remove the skin and seeds, blitz in a food processor and then pass through a sieve.  Add salt and pepper to season.
  4. For the Teriyaki sauce mix the cornflower with 60ml of cold water and slowly bring the rest of the ingredients to the boil, thicken with cornflower, if required.
  5. Heat a pan and add the Pak Choi, along with a knob of butter and fry for a couple of minutes, add a splash of water and reduce until tender. Add salt and pepper to season.
  6. Cook the rice according to the packet instructions with salt and 1 x lime leaf and then drain. Heat up the oil in a wok, add the cooked rice and stir. Then add lemon grass, garlic, ginger, chilli, lime leaf and spring onions. Season with soy sauce and salt. Stuff the mixture into the 4 red peppers and roast in the oven at 180 degrees for 5 minutes.
  7. Place a large frying pan over a medium heat and add a dash of oil. Once hot, season the Salmon with salt and add to the pan, flesh side down, cook for 2 minutes. Turn over and cook for a further 2 minutes, turn once more, add the marinate and a spoonful of the Teriyaki sauce. Peel the skin off the Salmon and turn over ready to serve.
To Serve

Spoon the red pepper sauce into the middle of the plate, place the Salmon on top of the sauce with the stuffed red pepper next to the Salmon. Add the cooked Pak Choi on top and spoon the Teriyaki sauce over the Salmon and around the edge of the plate.