Fusion steamed Teriyaki salmon with leeks, ginger and garlic

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The first time I had it, my friend Fernando made this, and it is divine! It is the best salmon you could ever have. Fresh salmon fillets are splashed with some Teriyaki sauce and then quickly steamed on a bed of leeks, garlic and ginger.

Servings: 4

ingredients

4 Salmon fillets or steaks 1 tbs of sliced fresh garlic 1 tbs of sliced ginger 2 large leeks sliced 1 small onion sliced 3/4 cup Teriyaki sauce Cooked brown rice, or sauted fresh spinach or Asian leaf salad (it goes equally well with either, so it is up to you what you want to serve it with)

directions

Slice the garlic, ginger, leeks and onion and place in a pan large (that had a lid or can be covered) enough to hold the salmon fillets.  Add a bit of butter and black pepper.

Place the clean salmon fillets in a bowl and coat with the Teriyaki sauce.  Let stand for a few minutes or refrigerate for longer while you prepare any side dishes.

When you are ready, remove the salmon fillets from the bowl and place ontop of the leeks in the pan (make sure there arent any open spaces, ideally you want a solid bed).  Cover the pan with a lid, an place on the stove on high heat.  Keep an eye on it, but 10 minutes should be more than enough to let the onions and leeks caramelize to a dark brown and cook the fillets to medium or medium rare (best served as medium rare for the most flavour).

Remove from the heat and serve as desired: on brown rice, steamed/sauted spinach or with an Asian leaf salad and decorate with strawberries and spring onion.

chef's notes

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