Thursday, 7 August 2014

Ginger Teriyaki Salmon



1 cup  teriyaki sauce

1 tsp ginger, freshly grated
3 cloves garlic, minced
3 tbsp dark brown sugar
2 tbsp honey
4 tbsp olive oil
450g salmon


  1. Combine the teriyaki sauce, garlic, sugar, honey and olive oil in a bowl to make the marinade.
  2. Place the salmon in a large ziploc bag or dish and pour over the marinade, then refrigerate for an hour.
  3. Preheat the oven to 200C/400F/mark 6.
  4. Remove the salmon from the bag/dish, place on a baking tray, skin-side down and bake for 15-20 minutes. Serve with rice, noodles or quinoa, etc.

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