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Salmon, Sesame, Teriyaki, Ginger

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  • recipe image cover





You would never believe that I once said I wouldn’t eat seafood – in particular, anything that smelt like the ocean was a big no no.

It was only when I met my husband that I started to try things I’d sworn to myself that I’d never eat. He didn’t fully understand what I could and couldn’t eat. The first time he went to the supermarket to stock the pantry with foods I could eat, he was gone for over an hour but only came back with 2 bags. He was completely uncertain of what was safe to buy and what wasn’t.  Now that’s dedication! So the first time he cooked for me he played it very safe, he was cooking salmon fillets and greens. No butter, no need for milk or cheese or anything that was strictly out of the question. Some saute greens and crispy skinned salmon were on the menu.

I’ll never forget it…. feeling dreadful that he’d gone to such a wonderful, caring effort to make something edible and tasty, but little did he know I’d always refused Salmon after a bad run in with a fishy, ocean like odour. But I made it through the meal, and he is who I have to thank for my broader palate. A few years later and it’s a regular menu item because it’s so easy to cook, is quick, tasty and versatile plus it can make some truly stellar restaurant style dishes – think confit Salmon, beetroot & gin cured Salmon, Crisp skin wedges and steamed salmon…. I partially put the change of taste buds down to the lack of other foods I could once normally eat, and that perhaps that first ever encounter wasn’t how Salmon should be.

Anyway, enjoy – we’ve cooked our Salmon in our homemade Teriyaki sauce and served it on a bed of yummy sauteed greens and some garlicky french lentils.

Find the recipe for our teriyaki sauce here!


2 bunches Broccolini
1 ½ c Spinach
1 c Broad beans
1 c Green lentils
1 ½ cm fresh ginger
½ fresh lemon
Pinch salt and pepper
4 salmon fillets
2 tbsp. sesame oil
300ml homemade teriyaki sauce
1 tbsp. sesame seeds
1 clove garlic
Spring onions, to serve


Whip up a quick batch of our Teriyaki sauce.
Reserve ¼ of the teriyaki sauce for the vegetables.
Check the salmon for pin bones by gently and slowly rubbing your hand against the grain of the fillet. Remove pin bones, if necessary using kitchen tweezers.
Coat the salmon fillets in the teriyaki sauce and place in the fridge, covered, to marinade while you prepare the vegetables.
Peel and thinly slice the ginger.
Prepare the green lentils as per cooking instructions, roughly crush the garlic and add to the pot. Strain and remove from the heat.
Add 1 tbsp. sesame oil and bring a fry pan to medium heat and add the marinaded salmon (skin side DOWN), reserving the marinade mixture to pour over as the liquid in the pan cooks into the salmon.
Cook the salmon mostly on the skin side before turning. As the liquid cooks in to the salmon, add marinade to the pan by pouring it over the salmon until the salmon is fully cooked.
While the salmon is cooking: Add the sesame oil to a large fry pan or wok and bring to a medium-high heat. Add the broccolini, broad beans and ginger and sauté until the broccolini and broad beans are a vibrant green. Reduce the heat to low.
Add the cooked lentils and spinach to the pan and toss together with the broccolini, broad beans and ginger. Add the reserved teriyaki sauce and quickly toss together, to heat the sauce and lentils while the spinach wilts slightly.