Ginger Salmon Teriyaki with Crispy Spicy Rice Cakes

Ginger Salmon Teriyaki with Crispy Spicy Rice Cakes

Courses: Main
Serves: 4
Prep Time: 60 minutes
Cook Time: 40 minutes


  • 50g shallots; Sliced
  • 40g butter
  • 80g oil
  • 250g risotto rice
  • 35g Karimix Shrimp Relish
  • 400g vegetable stock
  • 200g coconut milk
  • 20g coriander leaves
  • 10g lemongrass; Very thinly sliced
  • 2g salt

For the Marinade


  1. Marinade salmon with Karimix Orange Ginger Teriyaki Sauce for 30 minutes.
  2. Melt 30g butter in a heavy wide saucepan then add shallots and lemongrass.
  3. Add rice and fry until rice is slightly opaque.
  4. Add Karimix Shrimp Relish, salt, stock and coconut milk. Heat up to just before simmering point.
  5. Add this to the small amount to rice, stirring continuously until absorbed before adding more. Continue until risotto is cooked.
  6. Add chopped coriander.
  7. Transfer cooked risotto to a tray and pressed to compact into a cake.
  8. Leave to cook, the cut into squares.
  9. Grill salmon fillets.
  10. Heat up a frying pan with 10g butter and 80g oil. When hot, fry rice squares on one side until lightly brown and crispy. Turn over and repeat.
  11. Drain rice cakes and serve with salmon fillet.
This website uses cookies and similar tchnologies to ensure you get the best experience on our website. See our Privacy Policy