This is a basic teriyaki recipe which also works brilliantly with chicken or vegetables. Serve with broccoli, pak choi or even steamed spinach.

Ingredients

two large wild salmon pieces
1 tbsp sesame oil
1 tbsp ground nut oil

Dressing
75mls Tamari soya sauce
150g dark brown sugar
1 tbsp Mirin rice wine
Juice of one lime

Serve with
400g Basmati rice
greens

Method

1. Pour all the dressing ingredients into a tightly sealed jar and shake.

2. Cut the salmon into 2 cms pieces.

3. Pour the marinade over the salmon and allow to sit for two hours in the fridge.

4. Cook the rice and greens.

5. Heat the oil in a wok.

6. Drain the salmon, keeping the marinade.

7. Place the salmon pieces into the hot wok and seal in the flavour.

8. Cook for no longer than five minutes - remember the fish will carry on cooking once out of the pan.

9. Place the salmon onto the rice.

10. Heat the remaining marinade in the hot wok, stirring constantly.

11. Pour the marinade over the fish.

12. Serve immediately with greens.

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