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Japanese Sticky Salmon

(Serves: 6)
  • 1 tsp Massel chicken-style stock powder
  • 200g (1 cup) brown rice and quinoa
  • 1 L (4 cups) Massel chicken-style liquid stock
  • 3cm piece fresh ginger, peeled, thinly sliced
  • 6 x 120g salmon fillets
  • 2 tbs mirin, plus 1 tbs extra
  • 2 tbs salt-reduced soy sauce, plus 2 tsp extra
  • 2 tbs honey
  • 1 avocado, sliced
  • 50g (1/3 cup) dried cranberries
  • 60g (1/3 cup) tamari almonds, chopped
  • 1 cup picked watercress sprigs
  • 1 ½ tbs lemon juice
  • 2 tsp sesame oil
  1. Bring a large saucepan of water to the boil. Add stock powder and rice and cook for 25 minutes or until just tender. Drain. Set aside to cool.
  2. 2 Meanwhile place liquid stock and ginger in a deep frying pan and bring to the boil over high heat. Reduce heat to low. Add salmon. Simmer gently for 5 minutes or until fish is almost cooked through. Transfer to a baking tray.
  3. Combine mirin, soy and honey in a small saucepan and heat over medium heat. Simmer for 3 minutes or until reduced by half.
  4. Combine cooled rice, cranberries, almonds, watercress and avocado in a large bowl. Combine lemon juice, sesame oil and extra mirin and soy sauce in a small bowl. Add to salad and gently toss to combine.
  5. Preheat grill on high heat. Brush salmon fillets with the mirin glaze. Grill salmon for 1-2 minutes or until bubbling and caramelised. Serve salmon with the rice salad.
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Recipe Name
Japanese Sticky Salmon
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