Teriyaki salmon

Whilst you can buy teriyaki sauce, it's very easy, and much nicer to make your own.

Serve with egg noodles and chopped spring onions.

Teriyaki salmon

Servings:	Serves 4
Calories per serving:	779
Ready in:	45 minutes
Prep. time:	30 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review Superb 5/5 Perfect with salmon Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 tablespoon vegetable oil
• 4 x 200 g fresh salmon fillets

marinade

• 3 tablespoons dark soy sauce
• 2 tablespoons tomato ketchup
• 2 tablespoons sweet sherry
• 1 clove Garlic, peeled and crushed
• 3 cm peeled fresh ginger root, grated

garnish

• 1 small bunch of spring onions, chopped on the diagonal
• 1 tablespoon of sesame seeds

serve with

• 300 g egg noodles

Mise en place

• Mix the marinade ingredients really well to make the teriyaki
• Spoon over the salmon and refrigerate for 30 minutes to and hour to allow the flavours to infuse

Method

1. Heat the oil in a pan and pan fry the salmon for 3 to 4 minutes a side, remove from the heat, cover , and rest for 6 minutes. This is the secret for perfectly cooked salmon.
2. While the salmon is resting, boil the egg noodles for 5 minutes or as instructed on the packet.

Serving suggestions

Sprinkle the salmon with sesame seeds and serve on a bed of noodles, sprinkled with spring onions

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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