Teriyaki Salmon with Pickled Vegetables and Sesame Seeds

Laura Edwards
I could live on this. It's so easy and yet utterly beautiful looking, I always feel better after eating it. The pickled vegetables are a great thing to know about. Make extra and keep them in the refrigerator for eating at lunch. You can make this dish with mackerel and chicken breasts, too (chicken needs to be cooked for 20 minutes).
 
For the salmon:
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons mirin
  • 1 tablespoon dry sherry
  • 4 (4 1/2 oz) salmon fillets
  • 2 teaspoons black sesame seeds
For the vegetables:
  • 1/2 cup rice vinegar
  • 1 tablespoon superfine sugar
  • 1/2 cucumber, halved and seeded 
  • 2 small carrots, peeled
  • 4 radishes, trimmed and cut into wafer-thin slices
  • 1/3 daikon radish, peeled
  • 1/2 teaspoon salt
  • 1 tablespoon pickled ginger 
(plus whatever liquid clings to it)
  • 1/4 cup microgreens
For the salmon, mix the soy sauce, sugar, mirin, and sherry and stir to dissolve the sugar. Put the fish in the marinade, turn to coat, cover, and put in the refrigerator to marinate for 30 minutes.
 
To make the vegetables, heat the vinegar and stir in the sugar until it dissolves. Set aside to cool. (Or, if you are in a hurry, you can just whisk together the vinegar and sugar in a bowl until the sugar has dissolved.) Keeping them separate, cut the cucumber, carrots, radishes, and mooli into matchsticks, each about 2 inches long. Sprinkle the salt on the cucumber and put it into a colander for 10 minutes, Rinse and pat dry, then add all the vegetables to the vinegar mixture and toss to combine.
 
When you're ready to cook the fish, preheat the oven to 350°F. Bake the salmon, in its marinade, for 12 minutes; it will remain moist and only just cooked in the middle. Sprinkle with the black sesame seeds. Add the pickled ginger and microgreens to the vegetables, toss, and serve with the salmon. Offer rice on the side.

From A Change of Appetite by Diana Henry, Mitchell Beazley 2014, photo Laura Edwards.

Yield: 
Serves 4

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

Top Recipes

Book Excerpts

Before paper confetti was invented, people threw candied nuts and plaster

A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.