Steamed buns with teriyaki salmon & beetroot salad

Name: Steamed buns with teriyaki salmon & beetroot salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 235 g pack Japan Menyū Teriyaki Salmon; 300 g pack cooked beetroot, drained; 5 cm piece ginger, peeled and finely grated; 25 g pack coriander, leaves only roughly chopped; 4 salad onions, green parts only, thinly sliced (see tip); 1 tbsp Cooks’ Ingredients Red Miso Paste 20g; ½ unwaxed lime, zest and juice; 168 g pack Japan Menyū 6 Steamed Buns; 2 tbsp Kenko Mayonnaise

Soft steamed buns with an incredibly flavourful filling. Maybe forget it’s midweek, invite some friends over, make double and share the joy.

5 out of 5 stars(1) Rate this recipe

HealthySource of fibre1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

235g pack Japan Menyū Teriyaki Salmon
300g pack cooked beetroot, drained
5 cm piece ginger, peeled and finely grated
25g pack coriander, leaves only roughly chopped
4 salad onions, green parts only, thinly sliced (see tip)
1 tbsp Cooks’ Ingredients Red Miso Paste 20g
½ unwaxed lime, zest and juice
168g pack Japan Menyū 6 Steamed Buns
2 tbsp Kenko Mayonnaise

Method

Preheat the oven to 200ºC, gas mark 6. Put the salmon onto a foil-lined baking tray, drizzle over the excess sauce and cook according to pack instructions.
As the salmon cooks, coarsely grate the beetroot and put into a mixing bowl. Add the ginger, coriander and green parts of the salad onions. In a small bowl, loosen the red miso with 1 tbsp water, add the lime zest and juice, then stir into the salad.
When the salmon is nearly cooked, heat the steamed buns according to pack instructions. To build the buns, spread a little mayonnaise onto the base of each one. Gently break up the salmon and divide between the buns, then top with some of the beetroot salad. Serve with the remaining salad on the side.

Cook’s tip

The white and green parts of a salad onion have very different flavours, the white part being hotter and more ‘oniony’, the green more subtle and chive-like. It’s traditional to use the green part to garnish many Japanese dishes. Save the white parts in a box in the fridge and use in other recipes, adding them to chopped regular onions for the base of a curry, for example.