A bbq sauce made of Teriyaki, ginger paste and Shishimi Togarashi (a blend of chili, japanese pepper, black & white sesame seeds, dry seaweeds, orange peels and ginger) for the salmon & pork ribs. We've been introduced to this japanese blend of spices by Sasu Laukkonen, Michelin chef in Helsinki. Since then, we've been addicted to this stuff, Awsome!
The ingredients for the salad dressing: organic soy sauce, rice wine vinegar, fish sauce, red chili paste, organic cane sugar (... instead of palm sugar. We couldn't put our hands on some in time), thai basil, coriander, red onion and organic red chilis (+ peanut oil, not on the photo).
The salmon coated with the teriyaki sauce is put to the grill.
Same for the ribs.
Surf & Turf.
left the ribs, right the salmon. Both sprinkled with extra Shishimi Togarashi powder for extra spiciness.
Thai salad with rice noodles, roasted peanuts, spring onions, chili, thai basil and coriander.
The perfect side dish!
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