Teriyaki Salmon
This is my easy teriyaki salmon — sweet, a little tangy, and served over rice with cucumber and edamame on the side. Marinate it overnight if you're organised, but honestly, some nights I just mix it and cook it straight away and it's still delicious. Do whatever you can.
Ingredients
- 2 salmon fillets, cut into squares
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil (plus a spoon of sesame or avocado oil for cooking)
- Sesame seeds, for topping
- Cooked rice, to serve
- Cucumber, cut up, to serve
- Steamed edamame, to serve
Method
- 1
Add the liquids together — the maple syrup, rice vinegar, and sesame oil — then add the salmon and mix well. Marinate for as long as you can (overnight is best), but do what you can; it's completely fine to cook it without marinating.
- 2
When you're ready to cook, heat a spoon of sesame oil or avocado oil in a frying pan and cook the salmon through, turning to colour all sides.
- 3
Serve over rice with sesame seeds on top, and cucumber and steamed edamame on the side.
Notes
The marinade amounts are just a starting point — add more maple syrup for sweeter, more rice vinegar for tang. If you do marinate ahead, keep it covered in the fridge.