- 150mL Mount Cook teriyaki sauce
- 20g ginger, minced
- 2 whole kaffir lime leaves
- 2-3 Tbsp water, if necessary
- Two 200g portions Mount Cook freshwater king salmon
- 4 cups medium grain rice, cooked
- Spring onions, chopped
- 1 tsp sesame seeds
- Pour 150mL of Mount Cook teriyaki sauce into a saucepan. If you're making the sauce from scratch, replace the teriyaki sauce with 150mL mirin and 50mL Kikkoman soya sauce.
- Remove the thick centre veins from the kaffir lime leaves with a knife. Fold each leaf lengthwise and shred finely. Add the leaves and minced ginger to the saucepan.
- Heat sauce on a medium heat. Swirl the pot every now and then to ensure all ingredients are evenly mixed. When small bubbles start to appear, turn down the heat and simmer for 10 minutes to thicken the sauce.
- Leave to cool. The sauce should glisten and have the consistency of very runny honey. Add some water, a tablespoon at a time, if it is too thick.
- Preheat oven to 200ºC.
- Brush salmon portions with oil. Place skin side up on a baking tray.
- Grill salmon for 15 minutes until the skin becomes crispy and golden brown.
- Serve on a bed of warm cooked rice. Drizzle with teriyaki sauce and a handful of spring onions and sesame seeds.