- ¼ cup Soy Sauce
- ¼ cup cooking Sake
- 2 tablespoons Mirin (can leave this out if you wish, but it adds a nice flavour)
- 3 tablespoons brown sugar
- 1 tablespoon Japanese rice wine vinegar (or apple cider vinegar as a substitute)
- ½ teaspoon garlic powder
- 4x 170g | 6oz skinless atlantic salmon fillets
- 1 tablespoon sesame, peanut or canola oil
- 1 shallot/green onion stem, sliced to garnish
- 2 cups broccoli florets, lightly steamed
- 1 large zucchini/courgette ribbons (use a vegetable peeler to do this), lightly steamed
- Combine Soy Sauce, Sake, Mirin, brown sugar, vinegar and garlic powder together in a bowl. Mix until sugar has dissolved. Pour half of the marinade into a small saucepan and set aside.
- Rinse and pat dry salmon with a a paper towel. Place the salmon fillets into the bowl with the teriyaki glaze and allow to coat for 2 minutes each side.
- Heat oil in a nonstick pan/skillet over medium-high heat. Fry two salmon fillets at a time, and any remaining glaze from the bowl. Fry for 3-4 minutes each side until cooked to your liking.
- Bring the glaze in the saucepan to the boil over high heat. Lower heat and gently simmer while string occasionally, until glaze reduces and thickens. (Add a little extra warm water only if needed).
- Serve salmon over steamed vegetables and pour teriyaki glaze over the top.
Source: Cafe Delights
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