Mains
Japanese
JapaneseTeriyaki Salmon
Glossy, sticky-sweet salmon over rice, three ways. The basic tier leans on a bottled glaze, while the ultimate builds a from-scratch teriyaki with mirin and sake around premium fillets.
Dairy-free
Nut-free
Budget version
Frozen salmon fillets with a shop-bought teriyaki sauce and plain rice.
Per serving£2.90
Total cost£5.80
Time30 min
Ingredients for 2
- 2 frozen salmon fillets , defrosted
- 4 tbsp bottled teriyaki sauce
- 150 g long-grain rice
- 1 tbsp vegetable oil
- 1 spring onion , sliced
- 1 tsp sesame seeds
Method
- Cook the rice according to the packet.
- Pat the salmon dry, then fry in the oil for 3-4 minutes each side.
- Pour the teriyaki sauce into the pan and let it bubble and coat the fish for 2 minutes.
- Serve the salmon over the rice, spooning over the sauce, and scatter with spring onion and sesame seeds.
Equipment
The three ways, side by side
Budget
Frozen salmon fillets with a shop-bought teriyaki sauce and plain rice.
Better
Fresh salmon with a quick homemade soy-honey-ginger glaze and steamed greens.
Ultimate
Thick wild salmon fillets, a from-scratch mirin and sake teriyaki, and sushi rice.
