Something a little different but no less tasty with this pan-fried salmon teriyaki dish. Simple crushed peas on top of grilled bread, a delish homemade teriyaki sauce, pea shoots and pickled ginger makes this teriyaki salmon toast one you will devour about 5 or 6 slices easily.
What is Teriyaki?
Most people (including myself at one point) think teriyaki refers to the sauce which is typically made up of soy, ginger, sake or rice wine and a sugar of some sort. BUT, it actually refers to the cooking technique in Japanese cooking using said marinade. The fish or meat is typically broiled or basted in the sauce during the cooking process. This gives the protein a sweet, sugary glaze. In fact, teriyaki translated is "teri" - to shine or glaze through the sugar content of the sauce. "Yaki" refers to the cooking technique. So with these powers combined, you have an awesome tasting sweet, salty and slightly spicy (from the ginger) sauce. Hence why I am LOVING this pan-fried teriyaki salmon toast.
Why I love teriyaki salmon!
Simplicity - it doesn't get any easier than this to create a dish that has maximum flavour, looks great and is on the table in about 30 minutes. It may not be a "classical" combination using teriyaki and toast together but it certainly ticks all the boxes.
Flavour - Sweet, salty, fresh from the peas, acidity from the pickled ginger and texture from the toast. What's not to love?
Presentation - These are some of my favourite pics that I have taken. No biased opinions here at all!! Imagine a group of friends coming over and laying a tray of 20 of these suckers out. I guarantee you even peeps without Instagram will be whipping their phone out to snap up pics of this teriyaki salmon toast. Yep, there are some people out there without social media accounts.
Health Benefits - ok so this one is a bit 50/50. Yep, we are eating carbs and yep we are eating sugar BUT the sugar is unrefined so that's defo better for you. AND at least when we are eating toast we are loading it with green veggies and fresh salmon. Peas are known as heart-healthy veg. Low in calories, high in flavour and they also contain a good amount of fibre too. Salmon is a cracking source of protein. It's high in essential fatty acids, contains good amounts of vitamin B and is a good source of potassium too.
Feel Good Factor - this may sound a little lame and as I write it my head is going really? But, this dish defo has that factor. Midweek dinners can all too often for convenience sakes be dishes loaded with pasta, rice, burgers, lazy frozen meals. So to find one you can make everything from scratch (except the bread - that is doable just not in 30 minutes) makes one feel good. I don't feel like I need to unzip my pants as I've overindulged and the bank ain't broke from eating it too. Hence - "feeling good".
Making Teriyaki Salmon Toast
The sheer beauty of this dish is its simplicity! Aside from marinating the salmon, it will literally take 15 minutes to make using pantry staples. Read on, follow my steps and enjoy the glory that is pan-fried teriyaki salmon.
There are many versions of teriyaki sauce. All quite similar but the one I use comes from a good old Gordon Ramsey recipe! Simply combine the soy sauce, grated ginger, crushed garlic, soy sauce, maple syrup, olive oil & mirin together. Literally a 1-minute job. Using either a bowl or ziplock bag place the salmon in the marinade for 10 - 30 minutes to soak up some of the sweet, sticky, salty goodness.
Cooking the Salmon
For the pan-fried salmon teriyaki start by heating the oven to 180c. On medium heat add 1 tbsp oil in a frying pan. Remove the salmon from the marinade. Place the salmon in the pan and gently press down upon it with a spatula. This helps get a nice crust on the salmon. Cook for 3 minutes on one side and flip, cooking the salmon for a further 2 minutes. Add the marinade (gently) to the pan and place in the oven for 3-5 minutes - depending upon how thick your piece is. Remove the salmon from the oven and spoon sticky glaze over salmon pieces.
Keep it simple as with this one. Place 150g of peas into a saucepan with a knob of butter, pinch of salt and a tbsp of water. Cook on medium heat for 3 - 4 minutes and then crush with a potato masher. Job done!
This seems like the most obvious of things BUT the best way to have delish grilled bread is the following (I think). Cut the bread into decent-sized wedges. I go about 1.5 inches thick. Drizzle with oil and place in a grill pan to get those lovely grill marks. I use this technique when grilling bread for everything - especially my pan con tomate recipe that you will see below!
Assembling The Toast
The great thing about these is you can either make them up yourself or just place all the ingredients out and let everyone help themselves. The presentation in my pics may look "fancy" but truthfully it's kinda just "messy cool" you know the way teenage girls THINK they look! Well basically just go for it. Spoon out some peas onto the toast, break up the salmon into bite-size pieces and place on top of the peas. Place a few pieces of ginger on top of salmon, sprinkle with sesame seeds, drizzle some of the pan sauce over the top and honestly just drop from a height the pea shoots. Stand back, grab your camera and snap a pic of your pan-fried teriyaki salmon toast. #jobdone
Working with one of my favourite small producers here in Australia and all-around good bloke - Jackson Brooke. This recipe has been paired with his delicious Pinot Meunier Rose. Pinot Meunier isn't a grape you here a huge amount of here in Australia and for those of you who didn't know it's one of the main 3 grapes that go into champagne. If the French are putting it in their bubbles then you know we are onto a good thing!
The wine itself is PURE refreshment! Pale in colour with (in my not so professional opinion) raspberry, strawberries, a little sherbert, orange and rose petal characteristics. It's dry with low acidity but a beautiful mouthfeel. At $25 a bottle, it's the exact kinda rose you want on a warm day enjoying my pan-fried salmon teriyaki toast with friends/family.
Other snacks on toast
Eating delicious food on toast doesn't just stop at baked beans or smashed avo on toast. Nowadays there are SO many options to choose from that range from the "healthier" dishes to the just damn right "get in my belly dishes". Truthfully my pan-fried teriyaki salmon toast does both of them but if salmon ain't your thing or you just simply want more options here are a few ideas from myself and other blogger friends.
Pan Con Tomate by yours truly
Mushrooms & Feta Toast by Donna Mansour of 'Whole Food Bellies'
Toasted Baguette w/ Seafood Spread by Kate Vaynshteyn of 'Babaganosh'
Bruschetta w/ Seared Tomatoes, Roast Garlic & Burrata by Genevieve Morrison of 'She Keeps A Lovely Home'
Marinated Eggplant by Marcella Cantatore of 'Marcella In Cucina'
All that's left to do is head to the local shops and into the kitchen to whip up these bad boys. Happy Cooking and Happy Eating Friends!!
- 2 tsp ginger grated
- 3 cloves garlic crushed
- 6 tbsp soy sauce
- 4 tbsp maple syrup
- 2 tbsp mirin
- 2 tbsp olive oil
- 500 g salmon skin off
- 300 g peas
- 1 knob butter
- 2 tbsp oil
- 8 slices crusty bread
- sushi ginger
- sesame seeds
- pea shoots
- grill pan
- ovenproof frying pan
- bowl/ziplock bag for sauce/marinade
- potato masher/fork
- Chopping board
- Chef Knives
- measuring tool
- Mix all sauce ingredients togetherand let the salmon marinate for 10-30 minutes, heat oven to 180c
- Place the peas in a saucepan withbutter and 3 tbsp water. Cook on medium heat for 3-4 minutes and crush with a potato masher
- Remove the salmon from the marinade and wipe any remaining marinade from the salmon (reserving marinade for later).
- On medium heat with 1 tbsp oil, fryin a non-stick, ovenproof pan for 3 minutes one side, flip it and cook for 2 minuteson the other side.
- Add marinade to the pan and cook inthe oven for 3-5 minutes (depending upon how thick your salmon piece is). *seetips*
- Grill/toast the bread, top withcrushed peas, salmon and some of the sauce. Add some sushi ginger, sesame seeds and pea shoots to finish
- the longer you leave the salmon in the marinade the longer it will soak up the flavours of the teriyaki sauce. Truthfully though with this recipe, 10 - 30 minutes is sufficient.
- be careful when adding the marinade to the frying pan as it will spit up a bit
- once the marinade is added cook the salmon in the oven. If you continue to cook on the stovetop it will only burn.
- you can use the same recipe for chicken too. Just either cut the chicken into bite-sized pieces so that it cooks quicker or add the sauce at a later stage so that it doesn't burn.
- if you want to use the sauce as a glaze to brush over grilled meats then reduce it slightly in a saucepan and use a brush to paint the meat/veg.