Teriyaki Salmon

What do I need?

• 2 garlic cloves, peeled and finely sliced
• 2cm piece of fresh ginger, finely sliced
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp mirin (rice wine)
• Olive oil
• 500g of salmon fillets (about 4 pieces in total)
• Sea salt and pepper

How do I make it?

1. Combine ginger and garlic in a bowl, then mix with soy sauce, maple syrup, mirin, and a drizzle of olive oil. In a separate dish, place the salmon fillets, season with salt and pepper, and pour the prepared dressing over them. Cover with cling film and refrigerate, allowing it to marinate for at least 20 minutes, and up to 2 hours.
2. Heat a large frying pan over medium heat, add a dash of oil, and when hot, place the salmon fillets, skin side down. Reserve the marinade. Cook for 2 minutes, then pour in the reserved marinade and continue cooking for an additional minute or until the salmon is opaque halfway up the sides. Flip the fillets and cook on the other side for 3–4 minutes, basting with the sauce to ensure even coating. If the sauce is too thick, add a splash of water.
3. Serve the salmon fillets on individual plates, spooning over any remaining teriyaki sauce from the pan.