Yield: 2 large servings or 4 with other dishes

Cook Time: 20 mins + marinade time

A sort of teriyaki-style dish (garlic/ginger not traditional) that is pretty easy to improvise with. The measurments are rough - just try to keep the ratio equal.

Ingredients

• 500g Salmon fillet
• 2 tbsp Fermented Garlic HoneyMix a head of peeled garlic cloves with a jar of raw honey and let sit at room temp, stirring every few days for at least a week before using.
• 2 tbsp Soy Sauce
• 2 tbsp Mirin
• 2.5cm piece Ginger
• 1 tsp Sesame Oil

Method

Prepare marinade, let sit, grill.

1. Grate the ginger into a bowl or ziplock bag and add all of the liquids, adjusting to taste/adding more as necessary to cover the fish.
2. If using a single large piece of salmon, make 3 shallow cuts on the skin side to allow the marinade to get in evenly.
3. Set the bowl/bag aside in the fridge for at least 30 mins, up to a few hours.
4. Take the bowl/bag out the fridge to allow it to get to room temperature and start to preheat your oven.
5. Line a baking tray with foil, allowing a large lip on each side and lay out the salmon, pouring the marinade over the top.
6. Bake at 200° for around 15 minutes until mostly cooked (check early) then spoon the sauce over the top and grill for the last few minutes until you have a nice dark glaze on the top. Be careful not to burn the sauce (the sugars from the honey will start to darken quickly).