School Holidays Cooking Program - Workshop 8

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Otao kitchen

Workshop 8: Fish & Sauces

Wednesday  ·  July Module

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Entrée

Garden Salad (2 pax)

Ingredients

•   2 cups mixed salad leaves

•   ½ cucumber, sliced

•   1 tomato, cut into wedges

•   ¼ red onion, thinly sliced

•   ¼ capsicum, sliced

•   2 tbsp olive oil

•   1 tbsp lemon juice or vinegar

•   Salt and pepper

•   Croutons (optional)

Method

Step 1:  Wash and prepare all the vegetables.

Step 2:  Combine in a bowl.

Step 3:  Whisk oil, lemon juice, salt and pepper together.

Step 4:  Toss the salad with the dressing just before serving. Top with croutons if using.

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Main

Teriyaki Salmon with Steamed Rice and Vegetables (2 pax)

Ingredients

•   2 salmon fillets (approx. 120g each)

•   2 tbsp soy sauce

•   1 tbsp mirin

•   1 tbsp brown sugar

•   1 tsp grated ginger

•   1 tsp sesame oil

•   150g jasmine rice

•   300ml water

•   Mixed steamed vegetables (broccoli, carrot, snow peas)

•   Sesame seeds, to garnish

Method

Step 1:  Rinse the rice and cook with water in a covered pot for 12–15 minutes, then rest.

Step 2:  Mix soy sauce, mirin, sugar and ginger to make the teriyaki sauce.

Step 3:  Pan-fry the salmon skin-side down in sesame oil for 3–4 minutes, flip, add the sauce, and cook a further 2–3 minutes, spooning sauce over until glossy.

Step 4:  Steam the vegetables until just tender.

Step 5:  Plate the salmon with rice and vegetables, spoon over the remaining sauce, and sprinkle with sesame seeds.

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Printed From otaokitchen.com.au 07/07/2026