Teriyaki Salmon with Japanese Salad

Teriyaki Salmon with Japanese Salad

Serves 4 

For the Teriyaki Sauce 

  • ¼ cup (60 ml) mirin
  • ¼ cup (60 ml) cooking sake
  • ¼ cup (60 ml) Kecap Manis (sweet soy sauce)
  • ½ tablespoon ginger (grated)
  • ½ tsp salt

Step 1. Turn the main burner of the KILN to low.

Step 2. Place the mirin, sake, soy, ginger and salt into a small shallow frypan.

Step 3. Place into the KILN with the handle of the pan facing out. Allow to boil for 1 minute or until slightly glossy, then set aside until required. 



  • 1 tbsp extra virgin olive oil
  • 4 x 150g (5.29 oz) Salmon portions
  • 1 tbsp toasted sesame seeds.


Japanese Salad 

  • ½ packet Soba noodles (cooked)
  • 6 assorted coloured baby peppers, sliced thin
  • 2 sticks celery sliced thin
  • 1 small zucchini sliced thin
  • 1 banana shallot sliced thin
  • ½ bunch mint leaves
  • ½ bunch cilantro leaves
  • 6 scallions sliced thin
  • 2 cups bean sprouts

The Dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp white balsamic condiment
  • ½ tsp salt

Step 1. To make the salad, place the olive oil, vinegar and salt into a mixing bowl and combine well. Add in all the other ingredients and combine well. Check for seasoning and hold until required. 

Step 2. Place a cast iron pan into the KILN to warm up. Keep the rotating turntable to the off position if using the KILN R Series.

Step 3. Remove and add the olive oil and salmon portions, place back into the KILN and cook for 1 minute. Remove and turn the salmon portions over. Top with the teriyaki sauce and place back into the KILN. Allow to grill for 1 minute or until just cooked. 

Step 4. Place a portion of the salad onto a plate. Add the salmon portions with some of the sauce and finish with a sprinkle of toasted sesame seeds. 

*If using the KILN R Series, ensure you deactivate the rotating turntable when inserting and removing dish from the oven*

*If using the KILN S Series, ensure you regularly rotate the dish when cooking, to avoid burning it*


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