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Teriyaki Glazed Salmon with Sweet and Sour Peppers and Wasabi Hollandaise

Japanese-inspired salmon featuring teriyaki-brined fish, sweet and sour peppers, and a light, whipped wasabi hollandaise sauce.

DinnerJapaneseSeafoodSalmonMolecular Gastronomy
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.2 kcal total
Carbs
67.1g
per serving
268.2 g total
Fat
78.1g
per serving
312.4 g total
Protein
31.1g
per serving
124.5 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Caster Sugar
for peppers
CondimentsSauces
110
ml
Teriyaki Marinade Sauce
for brine
250
ml
White Wine Vinegar
for peppers
30
g
Wasabi Paste
for hollandaise
150
ml
Teriyaki Marinade Sauce
for glaze
50
g
Wasabi Paste
for glaze
Dairy
250
g
Unsalted Butter
melted
1
piece
Egg
free-range
75
g
Egg Yolk
approximately 4 yolks
75
ml
Whipping Cream
Liquids
110
ml
Lime Juice
freshly squeezed, for hollandaise
110
ml
Lime Juice
freshly squeezed, for glaze
NutsSeeds
30
g
Salt
for brine
2
tbsp
Coriander Cress
for garnish
1
tbsp
Sesame Seeds
toasted
OilsFats
1
tbsp
Sesame Oil
for brushing and wilting
Seafood
450
g
Salmon Fillet
pin-bones and skin removed
Vegetables
1
piece
Red Chilli
split lengthways
2
piece
Red Peppers
seeds and core removed, thinly sliced
2
piece
Yellow Peppers
seeds and core removed, thinly sliced
2
piece
Baby Pak Choi
leaves separated

Method

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