Friday, 10 July 2015 - , , , , 1 comments

RECIPE : Teriyaki Mackerel Salad

If it's possible to have a crush on a salad this is my latest love!
Sometimes, I discover something I haven't tasted before and realise other ingredients I use all the time will fuse perfectly with it...and this is where magic happens in the Slice Of Slim kitchen!

I just happened to pick up this Mackerel in Teriyaki sauce in Tesco the other day. It's 66p a tin, so a very reasonable ingredient as a 125g tin is enough for two people. When I tasted it, I realised that these rich marinated morsels of meaty fish would combine perfectly with bitter rocket leaves, long strands of cucumber in sweet vinegar and a drizzle of nutty tahini on top-a fusion of Japanese and Greek-who'd have thought it?
If you can't find the mackerel in your local shop, I suppose you could marinade your own tinned mackerel in some teriyaki sauce for a few hours to recreate this ingredient.


This salad works out to 5pp/approx.230kcal per portion


YOU WILL NEED : (Serves 2)

rocket leaves

1 cucumber

juice of 1 lime

1 tablespoon rice wine vinegar
(the sweet sushi one -otherwise use a little artificial sweetener with any white wine vinegar)

125g tin mackerel in teriyaki sauce

2 teaspoons tahini

2 teaspoons nigella seeds

black pepper


Mix lime juice with the sweet vinegar in a large mixing bowl.

Make long strips of cucumber using a julienne peeler (or spiralizer if you're lucky enough to have one!). Mix well into the vinegar by hand to coat thoroughly.

Add large handfuls of rocket leaves to 2 serving bowls then share the marinated cucumber equally. Twist and pile the strands into generous mounds in the centre of the rocket. Pour over any remaining vinegar.

Using a fork, divide the mackerel evenly between the 2 portions. I like fairly chunky pieces of the fish...its surprisingly meaty-almost reminds me of Chinese duck! Dollop any remaining Teriyaki sauce over the salad.

Using a teaspoon for accuracy, drizzle tahini over the top in a swirling action.
Scatter with nigella seeds and a generous grind of black pepper to finish.




You could ring the changes with this sweet chilli variety for a more Chinese or Thai flavour.