Teriyaki Salmon

Cooking time: 45 mins

Serves: 2

Ingredients

- 2 Salmon Fillets

- 100g Light Brown Sugar

- 150g Tamari OR Light Soy Sauce

- 50ml Water

- 2tbsp Rice Wine Vinegar

- 2tbsp Cornflour

- 2 Cloves Garlic (grated)

- 30g Ginger (grated)

- 5g Sesame Seeds

- 2 Spring Onions (Sliced)

- 2 limes

- 2 tsp Sesame Oil

Method

- In a small saucepan, bring your brown sugar, water, soy sauce, rice wine vinegar, sesame oil, garlic & Ginger to a rolling boil and cook for 1 minute.

- Stir the cornflour in a small bowl with 2 tsp of water, creating a slurry. Pour this slurry into your sauce a little at a time, stirring continuously until you reach a thick sticky sauce consistency. (You can always add water if you find it too thick). Then leave to cool.

- Coat the salmon fillets in the sauce and bake in a pre-heated oven at 180ºc for 15-20 mins, until cooked through.

- Garnish with sesame seeds, spring onions and a wedge of lime.

Chef’s tip: You can use the teriyaki sauce as a dipping sauce, pouring sauce, marinade or even in your stir-fries… enjoy!