Teriyaki Salmon and fresh greens


  • 1 salmon fillet per person per serve
  • 40g soy sauce
  • 20g honey
  • 60g mirin (Japanese wine)
  • 10g fresh ginger grated
  • 10g lime juice
  • Chopped greens (Bok/pak choy works great)
  • Steamed rice


  1. Combine 40g soy sauce, 20g honey, 60g mirin, 10g fresh grated ginger and 10g lime juice into the TM bowl and cook for 3 min/55°C/speed 1
  2. Heat a frying pan to a medium/hot heat, arrange the salmon skin-side down
  3. Once the salmon skin is crispy turn the fillets over and pour in half the sauce
  4. Cook until the salmon is flakey (should be around 10 minutes total) and sauce thickens
  5. To blanch the greens, fill the thermo server with boiled water from the jug, add chopped greens and cover with a lid for 5 mins. Drain and serve with the salmon on top of rice. Pour the remainder of the sauce on top

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