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Salmon teriyaki

Ingredients
  

  • Ingredients
  • salmon fillets 4 skinless
  • balsamic vinegar 100ml
  • sake 100ml
  • mirin 100ml
  • soy sauce 100ml Hidenori uses Kikkoman
  • caster sugar 100g
  • chicken stock 100ml

Instructions
 

  • Method
  • STEP 1
  • To make the teriyaki sauce, boil the balsamic until reduced to 2 tbsp. Put the sake, mirin, soy sauce, sugar and chicken stock in another pan, bring to the boil and reduce by half. Stir in the reduced balsamic vinegar and cool.
  • STEP 2
  • Heat the grill to high. put the salmon on an oiled or nonstick baking tray. Brush with a little oil then season. Brush with the teriyaki then grill for 4-5 minutes, brushing a couple more times during cooking until glazed and just cooked through. Serve with steamed rice and pak choy.

Notes

Adapted from olivemagazine.com