Sticky Teriyaki Salmon

Everyone needs a recipe like this during a busy, hectic week. Store cupboard ingredients shine here – instantly transforming two plain fillets of oven-baked salmon into a fiesta of teriyaki flavour. Just cook the salmon, then roll around in the sauce – simple.

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Serves
2
Total Time
25 Minutes
Ingredients
2 skin-on salmon fillets (240g in total)
For The Sauce
2 tbsp of gluten-free soy sauce
2 tbsp of mirin or rice wine vinegar
2 tbsp of dry sherry or sake
1.5 tbsp of light brown sugar or honey
1.5 tbsp of light brown sugar or honey
1 tsp of minced ginger paste
1 tsp of cornflour (cornstarch)
To Serve
2 x 250g packets of microwavable rice or 500g of cooked rice
Handful of spring onion greens, finely chopped
Juice of ½ lime
1 pak choi, steamed for 3 minutes
Method
Step 1
Pre=heat your oven to 200°C Fan/220°C Gas/425°F.
Step 2
Drizzle a little garlic-infused oil over a small baking tray, then add the salmon.
Step 3
Turn the salmon to ensure an even coating of oil on all sides, then pop into the oven skin-side up for 15 minutes until the skin is slightly golden and crispy.
Step 4
Combine all the ingredients for the sauce in a small bowl or jug (pitcher). Mix well until smooth and no cornflour is visible. Set aside. Prepare your rice according to the packet instructions, then keep warm.
Step 5
When your salmon is a few minutes away from being done, place a small frying pan over a medium heat. Once hot, add the sauce and bring to the boil until nicely bubbling, then turn down to a low heat.
Step 6
Immediately add the cooked salmon to the pan and allow to sit for a minute or so before flipping over and cooking for another minute. Turn the salmon onto its side and spoon more of the sauce on top, before flipping and repeating. It’s done when there is a thick and sticky coating all over the salmon fillets.
Step 7
To serve, mix the spring onion greens into the rice and squeeze the lime juice over it. Mix briefly and serve with the salmon on top with steamed pak choi on the side.

Quick + Easy Gluten Free by Becky Excell (Quadrille, £16.99)

Photography: Hannah Hughes

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