serves 4
- 2cm piece of fresh root ginger, finely diced
- 2 garlic cloves, peeled & finely sliced
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp mirin (rice wine)
- Olive oil
- 4 salmon fillets (~500g total)
- Sea salt & freshly ground pepper
- Put ginger & garlic into a bowl and mix with the soy sauce, maple sysrup, mirin and a drizzle of olive oil
- Place the salmon fillets in a dish, season with salt & pepper, and pour the dressing over the. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes.
- Place a large frying pan over a meadium heat and add a dash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for a further minute or so, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3-4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick.
- Serve the salmon fillets on individual plates spooning over any teriyaki sauce left in the pan.
From: Gordon Ramsay’s Ulimate Homecooking
