Teriyaki grilled salmon

This dish is a quickie. All it needs is plenty of time in the fridge marinating (either the night before, or in the morning before going out), and then a few minutes under the grill to cook. Lovely with plain rice or on top of some stir fried noodles.




Ingredients (serves 2):

2 salmon fillets
3 tbsp light soy sauce
3 tbsp mirin or sweet sherry
2 tbsp sake or dry white wine/sherry
2 tsp sugar
Toasted sesame seeds to garnish (optional)

1. Combine all the marinade ingredients and pour over the salmon fillets in a bowl or dish. Cover with cling film and leave to marinate in the fridge overnight or at least 6 hours.

2. To cook, remove the salmon fillets from the dish and lay them out on a baking tray (lined with foil if you want easier washing up later). Place under the grill on medium-high heat for 3-4 minutes on each side (depending on the thickness of your fillets). Dish out onto a plate.

3. In a small pan (or in the microwave), heat the remaining marinade until it has thickened slightly and pour over the fillets. Sprinkled with toasted sesame seeds and serve.