Teriyaki Salmon With Honey Pickled Courgette
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This was tonight’s experiment using my new rice cooker (I highly recommend this kitchen appliance): Teriyaki salmon with honey pickled courgette ribbons and curried rice. It was a success.


  • Salmon slices (the kind that are used for sandwiches)
  • Rice
  • Golden Curry – Japanese Curry Mix (Mild) from S&B
  • Courgette
  • Apple cider vinegar with manuka honey (Comvita brand)
  • Mirin
  • Soy Sauce
  • Garlic
  • Salt


  1. Cook the rice with a small shaving (about 1/3 of a square) of the Japanese curry mix
  2. While the rice cooks, slice the courgette into strips using a potato peeler and soak the strips in the honey vinegar solution
  3. Once the rice is almost cooked (or completely cooked and automatically sitting on the “warm” setting on your rice cooker), lightly fry the salmon in a pan with garlic
  4. Once the salmon is cooked, turn the heat right down and add pre-mixed mirin with a heavy dash of soy sauce (enough to slightly change the colour of the mirin, when stirred)
  5. Add a sprinkle of salt and a small amount of the residual vinegar to the rice
  6. Serve and enjoy!
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