It’s official, teriyaki salmon is my new favourite dish.
I love salmon and probably eat it twice a week but usually it’s just marinated in sweet chilli sauce so I decided to try something new and different to make this evenings dinner that little bit more exciting.
Both salty and sweet, it really was delicious and I was also very surprised at how quick and easy it was to make such a tasty meal.
I will definitely be adding this one to my meal plans.
Here’s the recipe I followed:
You will need:
-1 small piece of fresh ginger, sliced
– 2 garlic cloves finely chopped
– 3tbsp soy sauce
– 2tbsp maple syrup
-salt and pepper to season
-Slash of olive oil
– Dash of rice wine
How to do it:
-Add the garlic, ginger, syrup olive oil, rice wine and soy sauce in to a bowl and mix. Season the salmon fillet and then cover it with the marinade.
-Leave the salmon to marinade for at least thirty minutes to allow it to soak up all of those strong flavours. Leaving it for a couple of hours is better but if you don’t have that much time, half an hour is fine.
-Heat a frying pan and add a dash of oil before placing the salmon, skin side down, in to the pan. Fry on each side for about three to four minutes until the salmon is thoroughly cooked. Keep adding more sauce to the pan if it looks as though it is drying out.
-When cooked use the rest of the teriyaki sauce left in the pan as a dressing.
I served mine with parsnip chips and stir-fry vegetables. I think it would work really well with savoury brown rice as well.