Steamed buns with teriyaki salmon & beetroot salad

Steamed buns with teriyaki salmon & beetroot salad

Soft steamed buns with an incredibly flavourful filling. Maybe forget it’s midweek, invite some friends over, make double and share the joy.

5 out of 5 stars(1) Rate this recipe
HealthySource of fibre1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 235g pack Japan Menyū Teriyaki Salmon
  • 300g pack cooked beetroot, drained
  • 5 cm piece ginger, peeled and finely grated
  • 25g pack coriander, leaves only roughly chopped
  • 4 salad onions, green parts only, thinly sliced (see tip)
  • 1 tbsp Cooks’ Ingredients Red Miso Paste 20g
  • ½ unwaxed lime, zest and juice
  • 168g pack Japan Menyū 6 Steamed Buns
  • 2 tbsp Kenko Mayonnaise


  1. Preheat the oven to 200ºC, gas mark 6. Put the salmon onto a foil-lined baking tray, drizzle over the excess sauce and cook according to pack instructions.

  2. As the salmon cooks, coarsely grate the beetroot and put into a mixing bowl. Add the ginger, coriander and green parts of the salad onions. In a small bowl, loosen the red miso with 1 tbsp water, add the lime zest and juice, then stir into the salad.

  3. When the salmon is nearly cooked, heat the steamed buns according to pack instructions. To build the buns, spread a little mayonnaise onto the base of each one. Gently break up the salmon and divide between the buns, then top with some of the beetroot salad. Serve with the remaining salad on the side.

Cook’s tip

The white and green parts of a salad onion have very different flavours, the white part being hotter and more ‘oniony’, the green more subtle and chive-like. It’s traditional to use the green part to garnish many Japanese dishes. Save the white parts in a box in the fridge and use in other recipes, adding them to chopped regular onions for the base of a curry, for example.


Typical values per serving when made using specific products in recipe


2,334kJ/ 555kcals



Saturated Fat












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5 out of 5 stars1 rating