Salmon escallops

Teriyaki salmon with Daikon and wakame salad

For the teriyaki

For the salad

Heat a pan and add the sugar. Let the sugar turn to caramel and then add the garlic, star anise, chili and ginger. Deglaze with the mirin and then add the remainding ingredients and allow to reduce slightly. When a little thicker, pass and chill. Marinade the salmon for up to 1 hour before cooking. Remove salmon from marinade and drain off the marinade before adding to salad.

For the salad, rehydrate the seaweed in cold water. Juliene the daikon and mix with all the other ingredients.