4x175 Salmon Steaks
4 Small Gem Lettuces (quartered lengthways)
1 Tablespoon Sunflower Oil
1 Tablespoon Sesame Oil
6 Tablespoons Teriyaki Sauce (bought or make your own by heating together 3 Tablespoons Rice Wine (Saki), 3Tablespoons Soy Sauce, 1 Tablespoon Sugar)
2 Tablespoons Rice Wine Vinegar (white wine will do)
2 Tablespoons Lime Juice
2 Tablespoons Clear Honey
Equipment
1 SHARP Knife
1 Chopping Board
1 Pan
1 Griddle Pan
The Good Bit
- Start by heating together all the ingredients for the sauce in your pan (everything but the salmon and lettuce) bring to a rapid simmer and leave for 10 minutes then remove from the heat and allow to cool for at least 5 minutes.
- Using the griddle pan with no oil, cook the salmon steaks for 4-5 minutes on each side moving as little as possible so you get the lovely charring effect, whilst you are waiting for the fish to do, arrange the lettuce on your plates, then serve a steak on top and finally drizzle over a little of the sauce.
