By Wai Lin Coultas

WHILE WHIPPING up teriyaki sauce from scratch is easy, starting with it as a base and enhancing its layers yields a beautifully seared new Japanese style salmon rich in umami – perfectly served with refreshing medley of greens, without sauce or rice!

Ingredients

2 fillets salmon, skins on
20 stalks asparagus, fibrous ends snapped off
20 green beans, deveined and stalks removed
2 tbsp orange juice
5 tbsp butter cracked black pepper Marinade
2 tbsp hazelnut oil
3 1/2 tbsp teriyaki sauce
2 1/2 tbsp cooking sake
2 tbsp sushi vinegar
1 1/2 tbsp maple infused syrup
1 tsp ground galangal pinches of cayenne pepper, to taste iodised salt, to taste

Garnish

1/4 cup pine nuts, dry toasted
8g dried vermicelli, cut into 5mm pieces and dry toasted until crisp
3 sprigs fresh flat leaf parsley, leaves chopped
1 lemon, zested
1 1/2 sprigs fresh spring onions, leaves julienned to curl Instructions With knife, make multiple piercings through salmon skins and flesh. Place salmon in marinade 30 minutes each side, basting occasionally.

Sauté asparagus and green beans in melted butter and orange juice till tender and slightly charred. Season with pepper and set aside covered.
Place marinated salmon, skins side down, in same frying pan over medium high heat, for 3 minutes till skin is crisp, basting twice with marinade.

Sear salmon’s other side 1 1/2 to 2 minutes till opaque, basting once with marinade.

To plate one serve, lay half the asparagus over half the green beans. Top with salmon and garnish with nuts, vermicelli, herbs and lemon zest. Serves 2