The Broad Palate – July ’25

Teriyaki Salmon Bowl – serves 4

A quick, fresh and nourishing summer dinner. Apart from the sauce, this is kind of an assembly job rather than a recipe, and you can exchange the salmon for a protein of your choice. The salmon can be roasted in the oven or in an air fryer.

4 boneless salmon fillets (size up to you);
100ml teriyaki sauce or marinade;
1.5 medium cucumbers;
2 tbsp nigella (black onion) seeds (optional);
half a small pack of coriander – leaves only (optional);
jasmine or sticky rice, to serve.

For the sauce (quantities are approximate, adjust to your liking!) –

5 tbs dark soy sauce;
3 tbsp teriyaki sauce;
1 tbsp maple syrup;
2 tbsp mirin or rice vinegar;
1 tbsp fish sauce;
1-2 tbsp sweet chilli sauce;
4 tbsp just-boiled water;
1 tbsp sesame seeds

Method:

Pour the 100ml teriyaki marinade into a shallow dish just big enough to hold the salmon fillets. Place the salmon on top, flesh side down, and leave for 30 minutes.
If using the oven, preheat to 200°C/180°C Fan.
Partly peel the cucumbers so that you have alternate strips of skin and flesh. Halve lengthwise and scoop out the centres with a small teaspoon. Slice all four halves on the diagonal into medium-thick slices (around 3mm!) and place in a bowl, along with the coriander leaves, if using.
Mix all the sauce ingredients in another bowl and adjust the flavour to your taste.
Pour a third or so over the cucumber and mix well to combine.
Prepare and cook your rice.
Place the salmon flesh side up on a foil lined baking tray. Roast in the oven for 15 minutes* or until cooked, or cook in the air fryer as per manufacturer’s instructions.
Half way through, dab the salmon with any remaining marinade and sprinkle with the nigella seeds, if using.
When the salmon is cooked, remove the skin. Serve the salmon and rice hot, with the cool cucumber side and remaining sauce.

Strawberry Mousse Cheesecakes – makes 4

100g finely crushed digestives
3 tbsp butter, melted
450g Strawberries
100g caster sugar
300ml double cream
2 tablespoons Cointreau (optional)

Method:

Combine the digestives and the butter, and cover the base of 4 glasses. Refrigerate.
Reserve the four most photogenic strawberries. Top the remainder and blitz in a food processor with the sugar.
Take out two tablespoons of the purée for decoration, mix in the Cointreau if using, and set aside.
Whip the cream to the soft peaks stage, then fold in the remaining strawberry purée until the mixture is as even as you wish.
Spoon into the glasses. Top with the reserved purée and reserved strawberries, and chill in the fridge for a minimum of four hours.