Salmon teriyaki
Instead of salmon, you can use either chicken or firm tofu slices, and I sometimes add 1tsp grated ginger. All the sauce ingredients can be kept for ages in the cupboard, so it makes a great last-minute supper. You can even make double quantities of sauce and keep some in the fridge to use another time.
Ingredients
Ingredients
For the teriyaki sauce
Method
Step 1
Put all the teriyaki ingredients into a frying pan and bring to the boil. Let the sauce bubble and reduce by almost half, until it becomes syrupy. You can do this ahead of time and keep it covered in the fridge for up to a month until needed.
Step 2
To cook the salmon, heat the grapeseed oil in a non-stick frying pan. Sprinkle the salmon fillets with salt and fry for a minute on each side to brown the skin and flesh.
Step 3
Add the teriyaki sauce and continue to cook until the salmon fillets are no longer translucent, basting as they finish cooking. Remove the fish to a plate and pour over the sauce to serve.
