Salmon teriyaki

A healthy and super-simple dinner that's minimum fuss but maximum taste - and the salmon is full of omega 3

Teriyaki

 

  1. Place the soy sauce, mirin, honey, ginger and 3 tbsp water in a small pan, and whisk together. Bring to the boil, then gently simmer over a medium heat for 2 minutes. Pour the marinade into a shallow glass dish and leave to cool. Add the salmon fillets, cover and marinate in the fridge for at least 1 hour or overnight.
  2. Heat the grill to high. Place the salmon on a baking tray, reserving the marinade, and cook for 7–10 minutes until golden.
  3. Meanwhile, put the reserved marinade into a small pan and bring to the boil, then remove from the heat.
  4. Drizzle the reduced marinade over the salmon, and garnish with the chopped coriander. Serve together with the rice and edamame beans.

Serves 4

What you need:

  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp clear honey
  • 1 tsp finely grated fresh root ginger
  • 4 x 130-160g skinless and boneless salmon fillets
  • 2 tbsp fresh coriander, chopped
  • Brown rice and edamame beans, to serve

From The Little Dish Family Cookbook (£14.99, Sphere).

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