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
Better version
Fresh salmon with a quick homemade soy-honey-ginger glaze and steamed greens.
Per serving£5.25
Total cost£10.50
Time35 min
Ingredients for 2
- 2 fresh salmon fillets , skin on
- 1 tbsp sesame oil
- 1 tsp sesame seeds , toasted
- Glaze
- 4 tbsp light soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic , grated
- 15 g fresh ginger , grated
- To serve
- 150 g jasmine rice
- 150 g tenderstem broccoli
Method
- Cook the jasmine rice. Whisk the soy, honey, vinegar, garlic and ginger together.
- Fry the salmon skin-side down in the sesame oil for 4 minutes until crisp, then flip for 2 minutes.
- Add the glaze, let it reduce to a sticky coating, spooning it over the fish.
- Steam the broccoli for 3-4 minutes until just tender.
- Serve the salmon over rice with the broccoli, drizzled with pan glaze and topped with sesame seeds.
Equipment
- frying pan
- saucepan
- steamer
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.
