Season Chicken Whole Leg with kosher salt, crushed black pepper, lemon juice, lemon zest, rosemary herbs, paprika sweet powder & extra virgin olive oil in small mixing bowl for at least 2 hour & keep it refrigerated.
Preheat oven at 170 C and roast Chicken Whole Leg for 15 – 17min.
Remove roasted chicken leg and put aside remaining juice inside oven baking tray for dressing.
Pour BBQ sauce into a pan along with the remaining juice from roasted chicken, add in approximately 50ml of water to adjust the thickness and taste.
Once the sauce is boiled, pour BBQ sauce on top of roasted chicken leg and the dish is ready to serve.
Remove the salmon fillet from packaging, season the fillet with kosher salt & crushed black pepper, set aside.
Preheat oven at 170 C
To prepare the Teriyaki sauce. First pour out pre mixed teriyaki sauce into a small pot, add in sliced ginger & 3cm cut spring onion, and bring to boil.
Once the sauce is boiled, lower down the heat to minimum and simmer for another 5min. Add in little bit of water if the sauce is too thick.
Reheat a pan (best to be non-stick pan), and add in 2 tablespoon of cooking. Once the oil is hot (with some smoke), place the salmon with skin side down first. Adjust the heat to medium, and grill for 1 min on skin side, and carefully turn over the fillet and grill 30 second only on each side.
Remove the grilled salmon fillet from pan, and place it on baking tray.
Glaze the grilled salmon fillet on each side with cooked teriyaki sauce, and reserve the remaining teriyaki sauce as dressing. Bring to baked 6 min for medium doneness, or 10min for well done.
Thin slice takuan, and plating along with ready to eat Kimchi cabbage as side dishes.
Once the salmon fillet is cook, place it on the plate, dress the salmon with teriyaki sauce and sprinkle furikake around the salmon as topping.