Ahorn teriyaki salmon, toasted nori and a cabbage salad

Place 2 sheets of nori on baking paper, shiny side up in a 150°C oven and toast for about 3 mins till crispy (and turning green). Let them cool.

Then turn up the heat to 200°

Slice 1 clove of garlic very thinly and mix well with 30 ml ahorn syrup, 30 ml soy sauce and 1/2 tbsp grated ginger. Gently bring to the boil and reduce till syrupy then cool.

Coat 2 filets of salmon with this teriyaki mix and cook them in the oven for 5 mins. Add extra sauce halfway.

In the meantime mix 30 ml rice vinegar with 1/2 tbsp light brown sugar and a pinch of sea salt. Rub this during 2 mins with your fingers in 80g sliced kale (boerenkool) or till the cabbage is soft. Drain.

Then mix with the julienne of 1 carrot, a very thinly sliced chioggia beetroot and 1 tbsp roasted sesame seeds.

Start plating with the nori sheets, then the salad and finally the fish.  

(A recipe from Donna Hay's Everyday Fresh)

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