Pan Fried Sticky Teriyaki Salmon
I have always been a big fan of Asian food, there is so much variety and depth to the flavours, and teriyaki is one of my favourites. It's a sauce that works well with both meat and fish, but for me there is no better combination than with fresh salmon.
For the sauce
- 2 salmon fillets (150g each)
- 300g spinach
- 300g cavolo nero/kale
- 50ml mirin
- 50ml soy sauce
- 50ml sake
- 50ml maple syrup
- Prep Time : 5 mins
- Cooking Time : 20 mins
Start by making the teriyaki sauce. To do this add all of the sauce ingredients to a pan and cook over a low heat for around ten minutes until the liquid starts to reduce down and thicken.
Ensure the salmon skin is dry before applying a little olive oil and placing skin side down in a hot pan. Cook for three minutes before adding two table spoons of the teriyaki sauce and turning the salmon over to cook for a further three minutes.
Once the fish is cooked take the pan off the heat and set aside whilst you cook the greens. Add a small knob of good quality butter to a hot pan, along with the kale and spinach. Cook for no more than one minute to allow the greens to soften but not over-cook.
Serve the salmon on a bed of wilted greens and drizzle the remainder of the teriyaki glaze over the top.