Surprisingly simple, this teriyaki style salmon requires some forethought, but is easy to make. First, the teriyaki marinade is made by combining fresh lemon juice, maple syrup, water and soy sauce to which is later added fresh or ground ginger. The salmon fillets are then marinated for a minimum of 2 hours and then baked until flaky. The marinade is easily reduced into a thicker teriyaki sauce that can be drizzled over the baked salmon. Serve with rice, fresh cilantro, and a sprinkling of sesame seeds.
- 4 salmon fillets (200 gr. each)
- 250 milliliters maple syrup
- 250 milliliters water
- 125 milliliters lemon juice
- 125 milliliters soy sauce
- 1/2 teaspoon ground ginger (or fresh ginger)
- coriander seeds (Chopped, for garnish)
- In a pan, mix the syrup, water, juice, and soy sauce. Bring to a boil and cook for 3 minutes.
- Remove from the heat and add the ginger.
- Transfer to a large dish, big enough to hold the salmon, and leave to cool.
- Place the salmon in the dish and leave to marinate for at least 2 hours.
- Pre-heat the oven to 200C.
- Line a baking tray with non-stick paper. Place the salmon on the tray with skin facing up.
- Set aside the marinade and cook for 15–20 minutes.
- Meanwhile, pour the marinade into a saucepan and cook on a low heat until it thickens.
- Serve the salmon with the sauce and basmati rice.
- Garnish with coriander and sesame seeds.
PER SERVING *
|Calories480Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.