Salmon Teriyaki

Salmon Teriyaki

Ingredients

•1/3 cup mirin
•1/3 cup Soy sauce
•2 tablespoons grated ginger
•2 tablespoons red miso paste
•2 teaspoons Sugar
•2 teaspoons lemon juice
•4 6-oz salmon fillets
• oil
•185 grams broccolini
•1/2 cup soy sauce
•1/2 cup mirin
•2 teaspoon sugar
• steamed rice
•1 teaspoon black sesame seeds

Instruction

Stir the mirin, soy sauce, ginger, miso, sugar and lemon juice together in a bowl until combined. Put the salmon in a shallow dish, pour the mixture over it and marinate in the fridge for at least 15 minutes and up to 1 hour.
To make the dressing, bring the soy sauce, mirin and sugar to the boil in a small saucepan, then reduce the heat and simmer for 10 minutes, or until syrupy or like thin caramel.
Heat the grill (oven) to 425 degrees F (about 220 C). Remove the salmon from the marinade and place with the skin side down in a lightly oiled, non-stick, ovenproof frying pan. Cook under the hot grill for about 7 minutes, or until the fish is still pink in the centre and is nicely coloured.
While the salmon is cooking, steam or blanch the broccolini for 2 minutes. Sprinkle the salmon with the black sesame seeds and drizzle with some of the dressing. Serve with the broccolini and steamed rice.