Sort-of-Teriyaki Salmon
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 measurements are rough - just try to keep the ratio equal.
Ingredients
- 500g Salmon fillet
- 2 tbsp Fermented Garlic Honey (mix 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.
- 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.
- If using a single large piece of salmon, make 3 shallow cuts on the skin side to allow the marinade to get in evenly.
- Set the bowl/bag aside in the fridge for at least 30 mins, up to a few hours.
- Take the bowl/bag out the fridge to allow it to get to room temperature and start to preheat your oven.
- Line a baking tray with foil, allowing a large lip on each side and lay out the salmon, pouring the marinade over the top.
- Bake at 200C 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).