Teriyaki Salmon
- Salmon 2 pce
- Minced garlic 1 clv
- Minced ginger 1 tsp
- Soy sauce 60 ml
- Water 2 tbs
- Vegetable oil 1 tbs
- Brown sugar 2 tbs
- Rice wine vinegar 1 tbs
- Sesame oil 1 tsp
- Cornstarch 1 tsp
- Spring onion and sesame seed for garnish 1 tbs
Add the minced garlic, ginger, soy sauce, water, rice wine vinegar and sesame oil to a medium bowl. Use half of the above mixture to marinate the salmon darnes for 20 minutes and add the other half into a small saucepan and set it aside.
When the 20 minute is up take a non-stick pan add in the vegetable oil and along with the salmon. Cook each side on low heat for about 3-4 minutes or until cooked through.
In the meantime bring the marinade set aside in the saucepan to a simmer. To thicken up the marinade combine the cornstarch with 2 tbs of cold water in a small bowl. Slowly whisk the cornstarch mixture in with the marinade until it nicely thickens up. Serve over the salmon with sprinkles of sesame seed and spring onion.
Alternatively, you can bake the salmon in the oven. Make sure to use baking paper under the salon as the sauce can be sticky.