Teriyaki salmon fillets

Name: Teriyaki salmon fillets
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 55g (1/4 cup) caster sugar; 60ml (1/4 cup) Fountain Soy Sauce; 60ml (1/4 cup) mirin seasoning; 4 (about 250g each) skinless salmon fillets, halved lengthways; 2 shallots, green section only, ends trimmed; Peanut oil, to grease

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 8

Cost: $2.46 /serving

Author : Cynthia Black

salmon fish main

Ingredients

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55 grams (1/4 cup) caster sugar60 milliliters (1/4 cup) Fountain Soy Sauce60 milliliters (1/4 cup) mirin seasoning4 (about 250 grams each) skinless salmon fillets, halved lengthways2 shallots, green section only, ends trimmedPeanut oil, to grease

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Instructions

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Step 1

Place the sugar, soy sauce and mirin seasoning in a medium glass or ceramic bowl. Stir until the sugar dissolves. Add the salmon and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

Step 2

Meanwhile, thinly slice the shallots lengthways. Transfer to a small airtight container of iced water. Place in the fridge for 30 minutes or until the shallot curls.

Step 3

Preheat grill on high. Line a baking tray with foil. Brush the lined tray with oil to lightly grease. Drain salmon, reserving the marinade. Place the salmon on the prepared baking tray. Cook under grill, brushing the salmon occasionally with the reserved marinade, for 5 minutes or until the salmon is golden and just cooked through.

Step 4

Drain the shallot. Arrange the salmon on a serving platter. Sprinkle with the shallot curls to serve.