Bring flavours of the east to your kitchen with Chris Bavin’s simple recipe for Teriyaki Salmon. This is a fantastic dish to whip up if you’re short on time but want a light and delicious meal. Pair with sushi, sticky rice or your favourite noodles and add a splash of green with tenderstem broccoli or pak choi (Chinese cabbage).
For a deeper flavour, marinate the salmon in the sauce overnight before you get cooking – great if you’re in a hurry! Serve with quick or leftover rice and you’ve got a speedy fusion of eastern flavours at home.
- 2cm (3⁄4in) piece of fresh or frozen root ginger, peeled and grated
- 2 garlic cloves, peeled and finely sliced
- 3 tbsp soy sauce
- 2 tbsp sweet chilli sauce or honey
- 1 tsp sesame oil
- zest and juice of 1 lime
- 4 x 150g (51/2oz) salmon fillets
- 1 tbsp rapeseed or vegetable oil
- 1 tbsp sesame seeds
- some chilli, deseeded and chopped, to taste
- small handful of coriander
- 4 slices of lime
- sushi or sticky rice, cooked according to the packet instructions
- pak choi or tenderstem broccoli
- In a dish that is large enough to fit the salmon, mix together the ginger, garlic, soy, chilli sauce or honey, sesame oil, and the zest and juice of the lime. Place the salmon fillets in the sauce and turn them over to cover them completely. At this stage, you can cook the salmon, as below, or cover it with cling film and marinate it in the fridge for up to 24 hours.
- Heat the oil in a frying pan over a medium heat. Take the salmon out of the marinade, letting any excess sauce drip off and keeping this to one side, then put the salmon in the pan, skin-side down.
- Cook the salmon for 3 minutes then pour in the reserved marinade and turn the salmon over to cook for another 3–4 minutes. If the sauce becomes too thick and sticky, simply add a tablespoon of water.
- Once cooked, sprinkle over the sesame seeds, chilli, and coriander and serve with a slice of lime, the cooked rice, and the pak choi or broccoli.
Love your leftovers!
Transform your leftovers into delicious flatbreads. Mix 1 tbsp sweet chilli sauce with 1 tbsp mayonnaise. Add lime zest and enough lime juice to loosen the sauce slightly. Warm a flatbread and top it with salad leaves, cucumber batons, radishes if you have them, and the leftover salmon, then add the dressing and a few sesame seeds.
Good Food, Sorted by Chris Bavin is published by DK. Out now, £18.99. DK.com.