Salmon Teriyaki Recipe
(serves  4)

2 tbsp
1 tbsp
2 tbsp
500 g/ 1 lb
90 g/ 3 oz
1 tbsp

light soy
mirin
sake
salmon fillet, deboned, cut in four
daikon, peeled and grated
vegetable oil

Method:

1. Combine soy, mirin and sake in a small bowl and pour over salmon pieces to marinade for 10 minutes. Drain salmon, reserving marinade.

2. Heat the grill; brush griller rack lightly with oil. Place fish on rack, skin side up, and brush pieces lightly with marinade. Grill until skin is lightly browned and shrunken, about 4 minutes.

3. Turn salmon pieces and brush again lightly with the marinade. Grill until the salmon is just cooked through and the flesh flakes easily with a fork, about 4 minutes.

4. Remove fish to serving plates and spoon over a little of the remaining marinade. Serve immediately with grated daikon.

Note: For equally delicious scallop teriyaki, substitute 500 g/ 1 lb trimmed large scallops for the salmon. For grilled teriyaki vegetables, use assorted vegetables such as asparagus, eggplant, red capsicum, and shiitake mushrooms.

PREPARATION TIME: 15 minutes                                COOKING TIME: 10 minutes

 

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