Recipe - Salmon Teriyaki With Stir-Fried Lettuce And Sweet Ginger Sa

4 110 g boneless; skinless
salmon
; fillets
1 tablespoon Light vegetable oil
1 lg Head romaine or cos lettuce

MARINADE
2 fl Soy sauce
2 fl Mirin
2 fl Dry white wine

SAUCE
1 tablespoon Sesame oil
1 Inch fresh ginger; finely
chopped
1 md Shallot; finely chopped
1 teaspoon Raw sugar

Mix the marinade ingredients together and pour over the salmon. Cover the
dish and leave for one hour.

Slice the lettuce across at 1 inch intervals. Take the fish from the
marinade and place on a baking sheet. Cook in a preheated oven at
200C/400F/gas6 for 810 minutes.

Meanwhile, heat the sesame oil in a saucepan and fry the shallot and ginger
for 23 minutes. Add the reserved marinade and the sugar, then bring to the
boil. Cook over a high heat until the sauce has reduced and is thick and
glossy. Sieve and keep warm. You should have about six tablespoons of
sauce.

In a large frying pan heat the vegetable oil and stirfry the lettuce for
12 minutes. The lettuce should be hot but not soggy. Divide the lettuce
between four plates. Place a piece of salmon on each and spoon over some
hot sauce. Serve at once with boiled sticky rice.

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