Four Japanese-inspired salmon recipes as sales of the fish soar amid Olympics

As the world watches the Toyko Olympics, many of us are going for Japanese-inspired cooking.

Waitrose shared that just days into the sporting event, sales of their Japanese range were up by 10% and searches for recipes online had risen by 72% compared to the previous month.

As we look to other cuisines for new dinner ideas, seafood company Mowi have made the job easier by sharing four ways you can make salmon with Japanese influences.

From katsu to ramen, there’s something to work for anyone that enjoys salmon – smoked, pan fried or roasted.

Katsu salmon with choy sum

20 mins cooking, serves four.


  • Raw salmon
  • Jasmine rice
  • Choy sum or pack choi, washed and trimmed, 120g
  • Sunflower oil, 2 tbsp
  • Onions, finely diced, 100g
  • Garlic, two cloves crushed
  • Ginger small piece, finely chopped 10g-12g
  • Curry powder, 1 ½ tbsp 10g
  • Five spice, 1tsp
  • Ground turmeric, ½ tsp
  • Soy sauce, 2-3 tbsp (to taste)
  • Coconut milk, 400g
  • Honey (or a pinch of sugar), 1 tsp
  • Red onions, finely sliced 60g
  • Lemon juice, ½ lemon
  • Coriander, chopped, 1tsp


Dressed smoked salmon

15 mins cooking, serves two.


  • Smoked salmon
  • Wasabi paste, 1 tsp
  • Pickled ginger (cut into fine strips), 1 tbsp
  • Small handful of coriander leaves or micro-coriander (optional)
  • Spring onions, 2, finely sliced at an angle
  • Red chilli, halved, deseeded and finely sliced
  • Sesame seeds, toasted, 1 tbsp

Ponzu dressing:

  • Mirin, 2 tbsp
  • Rice wine vinegar, 1 tbsp
  • Soy sauce, 2 tbsp
  • Lime juice, 1 tbsp
  • Orange juice, 1 tbsp

Pickled radish (optional):

  • Salad radish (4-5 thinly sliced) or can be replaced with shredded Mooli (also known as white radish or daikon)
  • Pinch of salt
  • Pinch of caster sugar
  • Rice wine vinegar, 1 tsp


Hot smoked salmon poke bowl

15 mins cooking, serves two.


  • Roast salmon portions or smoked salmon (cut into strips)
  • Jasmine rice, 100g
  • Avocado (peeled and stoned)
  • Frozen Edamame beans, blanch and refresh, 100g
  • Spring onions, 2-3 thinly sliced
  • Toasted sesame seeds, 2 tsp
  • Cucumber, ¼ length ways then sliced at an angle, 100g
  • Small bunch of fresh coriander sprigs
  • Half a red chilli sliced into rings


  • Lime, juiced
  • White miso, 1 tsp
  • Soy sauce, 2 tbsp
  • Honey, 2 tbsp
  • Sesame oil, 1 tbsp
  • Ginger, peeled and finely diced or grated


Miso and chilli salmon ramen

30 mins cooking, serves two.


  • Raw salmon
  • Noodles (cook as per pack instructions), 150g
  • White miso paste, 40g
  • Spring onions, 2 finely sliced (diagonally or at a slant)
  • Small bunch coriander sprigs
  • Red chilli, half sliced into rings
  • Soy Sauce, 2 tbsp
  • Oyster Sauce, 1 tbsp
  • Water of vegetable stock
  • Ginger, peeled and cut into fine strips or grated, 7g
  • Vegetables (e.g. baby corn, sugar snaps, tender stem broccoli, pak choi or baby bok choi), 140g
  • Pinch of salt
  • Sugar or honey, 1 tsp


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