When it comes to perfecting a healthier teriyaki recipe, I’ve tried SO many variations to come up with the perfect balance of salty, sweet, acid and colour.
It’s so important for one flavour not to totally take over (soy I’m looking at you) but to get that nice tang of citrus and the underlying sweetness that makes Teriyaki sauce so delicious.
So, after many months of testing I’m finally happy with this! Give it a try, and let me know your thoughts.
- 2 tbsp dark soy sauce
- 1/2 tbsp mirin
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1/2 clove garlic, minced
- 1/2 red chilli, diced small
- 1/2 tsp ginger
- Juice 1/2 lime
- 1/2 tsp black pepper
- 2 salmon fillets
- 2 baskets egg noodles
- 1 courgette
- 100g baby corn
- 1 broccoli
- 1 brown onion
- 1 lime
- coriander, garnish
- Combine all of the marinade ingredients in a bowl, and leave your two salmon fillets to marinade for 45-60 minutes.
- Pre-heat the oven to 180C.
- Drain off the salmon and heat a cast iron skillet.
- Cook the fish, skin side down, in a little of the marinade residue – make sure the pan is very hot.
- Flip the salmon onto its side for 60 seconds, and then the other side, just to seal in the flavours – we’re not looking to colour the fish.
- Once you’ve seared three sides, pour in the remaining marinade and place in a preheated oven for 6-8 minutes depending on how well done you like your salmon.
- Add 1 tbsp sesame oil to a wok, and stir fry the vegetables. Start with thick slices of onions, and sweat them down until they are translucent in colour and then continue with the courgette, baby corn and broccoli. I like to dice my courgette, and trim my broccoli and baby corn – but you do you!
- Add your noodles (you may need to boil for a few minutes first if you’re using dry) and then stir fry altogether, finishing with the juice of your lime and some freshly chopped coriander.
- Remove the salmon from the oven and place back over a flame/hob so that any remaining marinade liquid starts to bubble and reduce to a thick syrup.
- Remove the salmon from the pan, serve on top of a bed of noodles and veggies.
- Deglaze the pan with a squeeze of lime juice, and pour the liquor over the salmon to finish.