Please Note: We are delivering as normal this Bank Holiday Monday.

2023 is the Year of the Rabbit and we would like to wish all our customers a very happy Lunar New Year!

In celebration, chef Simon Hudson has whipped up a sweet, sticky, Asian-style Teriyaki - with a little bit of an Irish fusion! 

View the video and shop the recipe below.

Salmon Teriyaki by Chef Simon

Method:

  1. Place peppers, scallions, carrots and mooli into the bottom of a steamer basket. Season the Salmon and place on top of the vegetables.
  2. Cover with a lid and steam over a pot for 10-12 minutes. Remove from the heat and leave to rest for a few minutes.
  3. Drizzle a Teriyaki glaze on top and finish with some toasted sesame seeds, garnishing with a drizzle of sesame oil.
  4. Heat mashed potato in a pot and add wakame. Heat through and check seasoning. Toss broccoli in some sesame oil, season and grill, obtaining a nice charred colour.
  5. Serve the Salmon in a basket (if possible) and a side of both wakame mash and broccoli. Finally, garnish with a couple of shiso leaves.

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