Teriyaki Salmon

It’s amazing how much flavour the salmon takes on after just 20 minutes in the sweet and salty marinade, and it’s even better if you can give it two hours.

Fish

Ingredients:
root ginger
2
garlic cloves
2
soy sauce
3 tsp
maple syrup
2 tsp
mirin
1 tsp
Olive oil
some
salmon fillets
4
sea salt
some
fresh grind pepper
some

Directions:

1
Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan.
2
Place a large frying pan over a medium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3–4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick.
3
Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes.
4
Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil.