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Teriyaki-Lachs mit lackglänzender Glasur auf Edamame-Reis in einer japanischen Schüssel, daneben eingelegter Ingwer und ein Rotweinglas mit leuchtendem Pinot Noir, schwarzer Sesam als Dekoration

Teriyaki Salmon with Edamame Rice & Pickled Ginger

New Zealand wine meets Japanese cuisine: Juicy salmon fillets with a glossy teriyaki glaze, served with edamame rice and pickled ginger—the Main Divide Pinot Noir from Waipara offers dark fruit, lavender, and silky tannins that enhance the dish’s umami.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Asian cuisine, Fish dish
Cuisine Asian, International
Servings 2 people
Calories 620 kcal

Equipment

  • 1 Beschichtete Pfanne oder Grillpfanne
  • 1 Kleiner Topf für die Teriyaki-Glasur
  • 1 Reiskocher oder Topf mit Deckel
  • 1 Schneidebrett und scharfes Messer
  • 1 Pinsel zum Glasieren (optional)

Ingredients
  

FOR THE TERIYAKI SALMON:

  • 2 Salmon fillets about 180 g each, with skin
  • 1 tablespoon of neutral oil e.g., canola oil
  • Salt

FOR THE TERIYAKI GLAZE:

  • 3 Tablespoon soy sauce
  • 2 tablespoon of mirin
  • 1 tablespoon of sake or dry white wine
  • 1 tsp brown sugar
  • 1 teaspoon of fresh ginger finely grated
  • 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water (to thicken)

FOR THE EDAMAME RICE:

  • 200 g Japanese short-grain rice Sushi rice
  • 240 ml Wasser
  • 150 g Edamame Frozen, shelled, thawed
  • 1 Teaspoon sesame oil
  • ½ tsp sea salt
  • 1 tsp black sesame seeds
  • FOR PICKLED GINGER Gari:
  • 100 g fresh ginger peeled, sliced paper-thin
  • 100 ml Rice vinegar
  • 2 tbsp sugar
  • 1 tsp sea salt

FOR SERVING:

  • 2 spring onions cut into thin rings
  • 1 1 tbsp white sesame seeds roasted
  • Soy sauce for dipping

Instructions
 

FOR THE PICKLED GINGER (preferably 1 hour in advance):

  • Mix the ginger slices with salt and let them sit for 10 minutes. Heat the rice vinegar and sugar in a small saucepan until the sugar has dissolved.
  • Grate the ginger and put it in a glass.
  • Pour hot vinegar over it. Let it steep for at least 30 minutes—the longer it steeps, the milder it becomes.

FOR THE EDAMAME RICE:

  • Rinse the rice until the water runs clear. Bring to a boil with 240 ml of water, reduce the heat to low, and cook, covered, for 15 minutes.
  • Let it sit for 10 minutes. Fold in the edamame, sesame oil, salt, and black sesame seeds. Keep warm.

FOR THE TERIYAKI GLAZE:

  • Bring the soy sauce, mirin, sake, sugar, and ginger to a boil in a small saucepan over medium heat.
  • Stir in the cornstarch mixture and simmer briefly until the glaze thickens slightly and becomes glossy. Remove from the heat.

FOR THE SALMON:

  • Pat the salmon fillets dry and season with a little salt. Heat the oil in a skillet over high heat. Place the salmon skin-side down and cook for 3–4 minutes until crispy.
  • Turn them over and cook for another 2 minutes—the center should still be slightly translucent.
  • In the last 30 seconds, brush or spoon the teriyaki glaze over the fillets and let it caramelize briefly.

SERVE:

  • Divide the edamame rice between two bowls or plates. Place the salmon fillet on top and pour the remaining glaze over it.
  • Top with spring onion rings and toasted sesame seeds. Serve with pickled ginger on the side. Serve the Main Divide Pinot Noir at 15–16 °C.

SIDE DISHES:

  • Miso soup as an appetizer
  • Wakame Salad with Sesame Dressing

Nutrition

Calories: 620kcalCarbohydrates: 58gProtein: 42gFat: 18g
Keyword Canterbury, Edamame Rice, Japanese cuisine, Make your own teriyaki, pickled ginger, Pinot Noir, Salmon Recipe, Teriyaki Salmon, Waipara Valley, Wine from New Zealand
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