Salmon is a great way to get your Essential Fatty Acid fix for the day. The flesh and skin are full of the Fatty Acids we need to help repair every cell membrane in our bodies – from our eyes and skin to internal organs. Add Teriyaki sauce to it to give it a delicious salty and sweet burst of flavour! Serve with greens such as Broccoli, Spinach, Kale or Asparagus.
2 x 200g (7oz) salmon fillets, skin-on (preferably a thick and long rectangular piece)
1 tbsp vegetable oil
Teriyaki Sauce, if you want the authentic flavour…or use the bottle stuff from the supermarket:
5 tbsp Kikkoman soy sauce
5 tbsp sake
5 tbsp mirin
1/4 tsp dashi stock powder (dashinomoto)
1 1/2 tbsp sugar
Prepare the sauce by combining all ingredients in a small saucepan. Bring to a boil and simmer over medium heat until the sauce is reduced by almost half and starts to turn syrupy. Transfer to a small bowl. It will thicken slightly upon cooling.
Wash the salmon, then pat dry. Rub a little salt all over the skin. Place a non-stick frying pan on the stove and add the oil to the pan. Place the salmon fillets skin side down into the cold pan, and then turn on the heat to medium-high. Cook the salmon for about 5 minutes (depending on the thickness of the salmon) until the bottom half of the salmon turns pink and cooked. Check the skin to ensure it has crisped evenly, slightly browned or charred. If not, turn up the heat to high. Once the skin is firm and crisp, brush some teriyaki sauce over the top and sides of the fillets, and flip the salmon over to cook the other side. It should cook fairly quickly in about a minute, depending on whether you like it medium or well done. Turn the heat down to medium if it’s too hot. Take care not to overcook the salmon. If the teriyaki glaze on the salmon starts to burn in the pan, add a splash of water to the pan. When it’s cooked to your liking, transfer the salmon to a serving plate and drizzle the extra teriyaki sauce over. Serve immediately with hot Brown or Basmati rice and steamed vegies such as Broccoli, Spinach, Kale or Asparagus.