Beautiful fish in this versatile Japanese sauce can be exquisite
Teriyaki is a cooking technique used in Japanese cuisine in which foods are grilled while being
basted in a marinade based on soy sauce, mirin and sugar. The flavours are simple but sublime.
INGREDIENTS
 2 rice measuring cups short grain rice
 2 salmon fillets
 2 spring onions sliced very finely, divided
 2 cloves garlic crushed with the back of a knife
 2-3cm ginger (around 3-4mm thick), finely sliced
 5 tbsp honey
 1 tbsp mirin
 2 ½ tbsp lime juice
 1 ½ soy sauce (start with 1 and add more if necessary)
 pinches salt and black pepper
 ½ tsp of sesame seeds to garnish
 *you will need two lots of the above ingredients if you want a sauce with the salmon
HOW TO MAKE
To make the marinade combine spring onions, garlic, ginger, honey, lime juice, soy sauce, a pinch of salt and pepper into a bowl and add water. Taste to see if it needs more water, if so add more.
Put the salmon into a ziplock bag and add the marinade, seal and leave for at least 30 minutes –
the longer it marinades the better the flavour. Make another bowl of marinade for later in the cooking.
Stir fry the salmon with a little of the marinade (you can also grill it and baste with the marinade and cook the sauce in a separate pan).
Once the salmon is cooked add your second bowl of sauce and thicken with cornflour mixed with water until you get the consistency you prefer.
Cook the salmon in the sauce for around 5 minutes and taste the sauce.
Adjust the seasoning and garnish with sesame seeds, spring onions and serve with rice.
Ingredients
INGREDIENTS
 2 rice measuring cups short grain rice
 2 salmon fillets
 2 spring onions sliced very finely, divided
 2 cloves garlic crushed with the back of a knife
 2-3cm ginger (around 3-4mm thick), finely sliced
 5 tbsp honey
 1 tbsp mirin
 2 ½ tbsp lime juice
 1 ½ soy sauce (start with 1 and add more if necessary)
 pinches salt and black pepper
 ½ tsp of sesame seeds to garnish
 *you will need two lots of the above ingredients if you want a sauce with the salmon
Directions
HOW TO MAKE
To make the marinade combine spring onions, garlic, ginger, honey, lime juice, soy sauce, a pinch of salt and pepper into a bowl and add water. Taste to see if it needs more water, if so add more.
Put the salmon into a ziplock bag and add the marinade, seal and leave for at least 30 minutes –
the longer it marinades the better the flavour. Make another bowl of marinade for later in the cooking.
Stir fry the salmon with a little of the marinade (you can also grill it and baste with the marinade and cook the sauce in a separate pan).
Once the salmon is cooked add your second bowl of sauce and thicken with cornflour mixed with water until you get the consistency you prefer.
Cook the salmon in the sauce for around 5 minutes and taste the sauce.
Adjust the seasoning and garnish with sesame seeds, spring onions and serve with rice.
We use honey instead of sugar as we feel this gives a more rounded flavour. We also like to add ginger which gives a little warming kick to the sauce.
Leave feedback about this