To be honest, we don't like salmon. We've tried it every which way. Grilled, roasted, marinated in soy sauce and ginger for a Chinese twist, baked. But none of these versions has pleased our palate. However, this Japanese terriyaki salmon may just be the kicker.
This cooking tutorial shows you how to cook terriyaki salmon with rice wine vinegar, mushrooms, and Tabasco sauce. Sounds spicy and savory and definitely worth a try.
450g Salmon fillet, skinned
6 tbsp Japanese teriyaki sauce
1 tbsp rice wine vinegar
1 tbsp tomato paste
dash of Tabasco sauce
grated zest of 1/2 a lemon
4 tbsp groundnut oil
1 large carrot, peeled and cut into matchsticks
125g oyster mushrooms
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