Teriyaki Salmon

Serves 1

Salmon

200g skin on or off salmon fillet - I prefer skin on even if I don’t eat the skin, the fish has way more flavour and doesn’t dry out as easily
1 tsp olive oil

Teriyaki sauce
2 tbsp seafood soy sauce
1 tbsp mirin
1 tbsp Japanese cooking sake
1 garlic clove finely chopped
1 tbsp fresh garlic, grated
2 tbsp honey
1/2 tsp corn flour mixed with 1 tsp water

To serve

2 small spring onions, finely sliced
1 tsp roasted sesame seeds

Preheat fan oven to 180C. Combine all the teriyaki ingredients, excluding the corn flour mixture in a small pot. Heat over medium heat until the sauce begins to simmer. Now add the cornflour mixture and stir and cook until slightly thickened. Set aside to cool slightly.
Coat salmon all over in olive oil.
Place salmon in a baking tray skin side down. Pour the teriyaki sauce over the fillet, coat all over then bake in the oven for 8-9 minutes.
Rest of 5 minutes, then serve with rice, sprinkled with spring onions and sesame seeds.