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Ingredients
- salmon fillets 4, skinless
- balsamic vinegar 100ml
- sake 100ml
- mirin 100ml
- soy sauce 100ml (Hidenori uses Kikkoman)
- caster sugar 100g
- chicken stock 100ml
Method
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Step 1
To make the teriyaki sauce, boil the balsamic until reduced to 2 tbsp. Put the sake, mirin, soy sauce, sugar and chicken stock in another pan, bring to the boil and reduce by half. Stir in the reduced balsamic vinegar and cool.
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Step 2
Heat the grill to high. put the salmon on an oiled or nonstick baking tray. Brush with a little oil then season. Brush with the teriyaki then grill for 4-5 minutes, brushing a couple more times during cooking until glazed and just cooked through. Serve with steamed rice and pak choy.
Nutritional Information
- Kcals 398
- Fat 26.3g
- Saturates 4g
- Carbs 10.5g
- Fibre 3.3g
- Protein 30.5g
- Salt 2.22g
