Teriyaki Salmon


For the cucumber salad


  1. Put the fillets in a plastic container or bowl and pour over the soy sauce and mirin.
  2. Grate the garlic and ginger and put them in too.
  3. Mix it all up and stick in the fridge.
  4. Put some rice on to cook.
  5. Slice the cucumber into wide, thin ribbons.
  6. Toast the sesame seeds in a dry pan.
  7. Combine the seeds with the rest of the dressing ingredients and toss with the cucumber. Stick it in the fridge.
  8. Heat some neutral oil in the pan and put the fillets on for a couple of minutes each side (until nice and crispy).
  9. Take the fillets out deglaze the pan with the rest of the marinade.
  10. Pour the marinade over the fillets, and serve with the rice and salad.