Salmon Teriyaki

This recipe stars our brand new Japanese Teriyaki blend, now available instore and online. The blend is based on double fermented soy powder, combined with ginger, garlic, sesame seeds and sugar. Teriyaki is one of the most widely known and popular Japanese cooking styles, its combination of umami flavour, punchy spice and subtle sweetness working so well. Here we use salmon steaks or fillets – salmon is a great fish to use for teriyaki as it has a distinctive flavour which can stand up to the bold teriyaki. An optional ingredient, which is used in most Japanese teriyakis, is Mirin, which will add a bit of tart edge to the mix.

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Ingredients

2 Salmon Steaks/Fillets
1 generous tsp Japanese Teriyaki blend
OPTIONAL 1tsp Mirin
White Sesame Seeds for decorating

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Method

1

Mix the Japanese Teriyaki blend with enough water to make a liquid, and the Mirin if using. Marinade the salmon in this for an hour or two. There are two easy ways to cook the fish, grilling or baking. In either case lay the salmon on a tray, and spoon over any of the marinading liquid that is left in the bowl. If grilling, put the salmon under a hot grill for 5 minutes each side. Baking means you don’t need to worry about turning the fish – simply heat your oven to 180C/160Cfan, and bake the salmon for 10-15 minutes. Garnish the cooked dish with a scatter of sesame seeds, and serve with rice, noodles and/or steamed green veg such as broccoli.

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