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Teriyaki salmon

One of our customers mentioned teriyaki salmon the other day, so we thought we’d try it. Even the fishmonger who dislikes salmon hasn’t stopped talking about it (in a good way!). It’s quick and easy.

These ingredients will be enough for up to 4 fillets

  • One 200g salmon fillet per serving
  • 6 tablespoons of dark soy sauce
  • One or two garlic cloves, very finely sliced
  • The zest and juice of a lime (or lemon)
  • A small red chilli very finely sliced
  • About 5 cm of ginger very finely sliced
  • 3 tablespoons of maple syrup (we’ve been known to use golden syrup or date treacle when we’ve run out of maple syrup)
  • Chopped coriander and some sesame seeds to serve (optional)

Mix the soy sauce, the zest and juice of the lime, the chilli, ginger, garlic and maple syrup in a bowl.

Add the salmon and marinade for at least an hour in the fridge

Take the salmon out of the marinade and fry over quite a high heat. We use a thick bottomed cast iron frying pan. As you cook it keep adding some of the marinade, so it is coated. You can check the progress of the cooking as you will see the salmon going opaque at the side. Turn it over when it is half cooked. Keep adding the marinade, it will thicken and go sticky – that’s what you want to achieve! Turn down the heat if the marinade starts to burn.

We served our teriyaki chicken on noodles – add very finely chopped spring onion and a coating of sesame oil. If you like sesame seeds and coriander, the salmon looks good with these thrown over to serve.