Teriyaki Salmon on Bed of Wasabi Mash with Charred Broccoli

INGREDIENTS

• 4 Salmon fillets (250g each)
• 6 Medium Potatoes
• 500g Broccoli
• 2 teaspoons Fresh Garlic and Ginger, Sesame seeds
• 2 tablespoons Cooking oil, brown unrefined sugar
• ½ cup each of the following: Saki (rice wine), mirin (sweet rice wine) and soy sauce
• 2 tablespoons of the following: Butter, Wasabi
• ½ cup Cream
• 1 tablespoon
• Corn Starch (add double water)

METHOD

1. Chop/mince garlic and ginger. 
2. Heat cooking oil in wok on stove at medium-high heat.
3. Add chopped garlic and ginger and fry in wok till fragrant (2-3min). Then add ½ cup Saki, ½ cup mirin, ½ cup soy sauce and 2 tablespoons of brown sugar to wok and stir well.
4. Cook down liquids in wok by 1/3, stirring occasionally, turn work to low heat and add corn starch and water slurry (1 part corn starch for every 2 parts water) and teriyaki sauce is done.
5. Preheat oven to 180 degrees, place salmon on tray (space in between) and cover with Teriyaki sauce. Place in oven for 8-12 minutes depending on how you like you Salmon cooked.
6. In a boiling pot of water add peeled and potatoes, boil for 15-20 minutes till soft. Then turn oven to low and mash potatoes while adding butter, cream and wasabi. Mash and stir for 5-10 minutes till smooth. Strain through mesh sieve.
7. Fry broccoli in a pan with 2 tablespoons of cooking oil on medium-high heat for 5-10 minutes till soft and charred.
8. Combine items on plate and serve.