TERIYAKI SALMON WITH WASABI AND AVOCADO SAUCE

The avocado and wasabi sauce together with the teriyaki dip and the pickled ginger are just yummy!

Make a crispy Asian salad - see recipe in blog - for another fabulous combination of flavours.

Sometimes if avocados are not available or too expensive, I make a wasabi mayonnaise - see below - and it is just as delicious.

INGREDIENTS
4 x 180 g salmon fillets
100 ml soy sauce
100 ml mirin (Japanese rice wine)
Juice of 1 lemon
3 tsp wasabi paste, or to taste
2 avocados, flesh chopped
1 Tbsp olive oil
Japanese pickled ginger
lime wedges, to serve

METHOD
Place the salmon fillets in a snap-lock bag.
Combine the soy and mirin in a bowl and place 1/4 cup (60 ml) of the mixture in the bag with the salmon, seal and marinate in the fridge for up to a day ahead.
Combine half the lemon juice with the remaining soy mixture. Place in dipping bowls.
Place the wasabi, avocado and remaining lemon juice in a food processor.
Process until smooth and season to taste.
Heat a large non-stick frypan over medium heat. Remove the salmon from the bag, reserving any remaining marinade, then rub with the oil.
Cook for 2-3 minutes each side until cooked but still a little rare in the centre.
Add the reserved marinade and allow to bubble for 1 minute.
Serve with the wasabi and avocado sauce, soy dipping sauce, pickled ginger and lime wedges.

Serves 4

Wasabi mayonnaise
If you want to use a wasabi mayonnaise instead of the avocado sauce, mix 1/4 cup good mayonnaise (I use Norganic Golden soya mayonnaise) with 2 Tbsp sour cream or Greek yoghurt and 3 Tbsp of wasabi paste. Combine all ingredients well.

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