Angela Casley: Quick and easy teriyaki salmon

Babiche Martens

I always make double the quantitiy of sauce and keep a jar in the fridge over summer. (It is scrummy spooned over a steak as well.) If entertaining, cook a whole side of salmon on the barbecue — it looks so impressive. If there is any left over, it is delicious flaked into a salad the next day.

Ingredients

⅓ cup	Chicken stock
⅓ cup	Soy sauce
⅓ cup	Mirin
3 slices	Ginger
4	Boneless salmon fillets, 150g each (Main)
1 Tbsp	Oil

Directions

1. In a small pot place the stock, soy sauce, mirin and ginger. Bring to a simmer for 8 minutes allowing the sauce to combine well and reduce until slightly thickened. Remove the ginger slices before serving.
2. Preheat a barbecue to a medium heat.
3. Rub the top of the salmon with a little oil and place on the grill, skin side up. Cook for 4 minutes each side depending on the thickness or until done to your liking.
4. Remove from the barbeuce, spoon over the teriyaki sauce and serve.