Salmon teriyaki

Salmon teriyaki

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

Teriyaki

  • 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.
  • Heat the grill to high. Place the salmon on a baking tray, reserving the marinade, and cook for 7–10 minutes until golden.
  • Meanwhile, put the reserved marinade into a small pan and bring to the boil, then remove from the heat.
  • 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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