Teriyaki Salmon

This amazing teriyaki recipe can also be made with chicken or beef, sliced into thin strips and grilled on a skewer. Its a quick, easy meal to prepare at the end of a busy day!

4 Servings

Ingredients:

4 fillets of salmon

1 clove of garlic, minced

1 tsp ginger, finely grated

120ml soy sauce

30ml water

30ml rice vinegar

2 tbsp brown sugar

1 tsp sesame oil

1 tsp cornflour

2 spring onions, finely sliced

Sesame seeds

Instructions:

In a bowl, combine the garlic, ginger, soy sauce, water, rice vinegar, brown sugar & sesame oil to create your teriyaki sauce. Mix well to dissolve sugar.

Use half of the teriyaki sauce to marinate the salmon fillets for half an hour.

You can either bake or fry the fillets once marinated. The time in the oven very much depends on the size of your fish fillets.

For thin fillets as shown in the photo, I baked them at 200c for 15 minutes.

If frying, you should warm oil in a pan on medium high heat & place the fillet, skin down, for 2 minutes to achieve a crispy result. Flip the fillet & cook the other side on low heat 2-3 minutes.

While the fish is cooking, place the remainder of the teriyaki sauce in a pot & bring to a gentle simmer on low heat.

Mix the cornflour with a tablespoon of cold water to dilute it and then pour it into the simmering sauce, stirring constantly for a minute until it has thickened.

Serve the salmon fillets with a drizzle of teriyaki sauce over the top & sides of rice & broccoli or Chinese cabbage.