Salmon Teriyaki

A very quick way to get tasty Salmon Teriyaki onto a plate with little effort. Served with seasonal green veg makes this an ideal meal to impress.

Prep Time 10

Cook Time 10

Total Time 1 20

Servings people

Pour the soy sauce, mirin, honey and ginger and 3 tbsp of water into a pan and gently whisk together.
3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp honey, 1 tsp ginger
Bring to the boil and simmer for a couple of minutes.
Pour the marinade into a shallow glass dish and allow to cool to room temperature.
Add the salmon fillets cover with cling film and allow to marinate in the fridge for at least an hour but two is better.
4 large salmon fillets
Cook the rice according to the instructions.
Put the grill onto high. Place the salmon fillets on a baking tray and cook for about 10 minutes until golden. Reserve the marinade juices.
Pour the reserved marinade into a pan on a medium heat and bring to the boil and then put to one side.
Place the salmon fillets onto the cooked rice and gently pour the marinade over the salmon and rice.
1 cup rice
Garnish with a picking of coriander.
2 tbsp coriander