Teriyaki salmon
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 4 salmon filletsskinless
- 100ml balsamic vinegar
- 100ml sake
- 100ml mirin
- 100ml (Hidenori uses Kikkoman) soy sauce
- 100g caster sugar
- 100ml chicken stock
Nutrition: per serving
- kcal398
- fat26.3g
- saturates4g
- carbs10.5g
- fibre3.3g
- protein30.5g
- salt2.22g
Method
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.
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.
