Salmon teriyaki
Prep:
10 mins
Cook:
10 mins
4 salmon fillets, skin on
1 tbsp sunflower or corn oil
8 shiso leaves (optional)
For the teriyaki sauce
275ml soy sauce (gluten free)
140ml sake
140ml mirin
120g sugar
In a bowl, combine all the ingredients for the teriyaki sauce. Mix until the sugar dissolves.
Pour half of the sauce into a zipper storage bag. Add the salmon and marinate between 2 and 6 hours.
Tip the other half of the sauce into a saucepan and set over low heat. Let it thicken for about 30 minutes.
Heat the oven to 240°C.
Place the salmon in an ovenproof dish, skin upward. Cut 4 squares of tin foil to fit the salmon skin. Do not cover the rest of the salmon.
Put in the oven for 5 to 6 minutes. Discard the foil squares and brush the ski with the oil. Bake for another 5 or 6 minutes, until the skin is crunchy and a bit burned.
Chop the shiso leaves thinly. Pour the teriyaki sauce onto 4 serving dishes then add the salmon fillets. Scatter the chopped shiso on top and serve.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Fish
Recipe Type
Easy, Entertaining, Healthy, Quick Meals
Special Info
Gluten free, Egg free, Dairy free
Level of Difficulty
Easy
