Ingredients
- 2 Salmon Fillets, skin on
- 3 tbsp Mirin
- 3 tbsp Soy Sauce
- 1 tbsp Caster Sugar
- 2 tsp Rice Wine Vinegar
- 1 tsp cornflour
- 3 tbsp Fresh Grated Ginger
- Steamed podded edamame, to serve
- Steamed sushi rice, to serve
- Sesame seeds, optional to serve
- 1 tbsp Rice Bran Oil
Method
- Place Mirin, Soy Sauce, Sugar, Rice Wine Vinegar, Cornflour and Ginger into a small saucepan and mix well.
- Place over low-medium heat. Bring to the boil then simmer, stirring often, for 2-3 minutes or until sauce thickens. Take off heat and set aside.
- Heat a non-stick frying pan over high heat until hot. Add oil, then Salmon fillets. Cook for 2-4 minutes on each side, until the outside is crisp and the inside is still slightly pink. You may need to vary cooking time based on the thickness of the fillet.
- Place the Salmon over a bed of rice, and brush with the Ginger-Teriyaki sauce. Serve sprinkled with sesame seeds (optional) and steamed edamame pods on the side.
- For babies (over 9 months), serve spears of cucumber instead of edamame beans.
Product used in recipe
- Obento - Mirin Seasoning
- Obento - Cooking Sake
- Obento - Sushi Rice
