Teriyaki Salmon with Mango Salsa
A good teriyaki is made even more delicious when the fish is left to sit in the sauce overnight in the fridge, but there is nothing to say that it can’t be instant. It can, and it should be. We can have delicious food and eat it straight away. Best of all, you can make this, have your dinner and put some fillets into the freezer for another day. And while the fish cooks you can mix up a quick mango salsa to go with it.
Start by making the teriyaki sauce. Put the water into a bowl with the cornflour and stir until the water is cloudy. Now add the soy sauce, honey, fish sauce, ginger, garlic granules and chilli flakes, and stir. Add the salmon fillets and leave them to sit while you make the mango salsa.
Chop the mango into bite-size pieces and put into a bowl. Mix in the zest and juice of the lime and the coriander. If you are using fresh chilli, chop it finely and stir it in, or, if you have some frozen red chillies in the freezer, simply grate one in and mix.
Now cook the rice in the microwave as per the instructions.
Place a non-stick frying pan (ideally one with a lid, but a sheet of foil will do) on a medium to high heat and add the oil. Add 2 salmon fillets, along with half the teriyaki liquid. Leave the rest in the bowl for now.
Cook for 2 minutes on one side, depending on the thickness of the fillet, then flip over and cook for 2 minutes on the other. Make sure that with all the honey in the sauce it isn’t sticking or getting too thick – if it is, just turn the heat down and give the sauce a stir. Turn the heat off and cover with a lid or a piece of foil. The trapped heat will steam the thickest part of the fillet.
Before serving, put the remaining liquid and the other 2 fillets into a freezer bag and stick it in the freezer ready for the next time you want teriyaki. Serve up the rice alongside the mango salsa, top with the rest of the salmon, and drizzle over the sauce with a small sprinkling of sesame seeds.
SERVES: 2 TOTAL TIME: 20 MINUTES
For the teriyaki salmon
1 teaspoon cornflour
4 tablespoons soy sauce
4 tablespoons runny honey
1 tablespoon fish sauce
½ tablespoon ground ginger
½ tablespoon garlic granules
½ tablespoon chilli flakes
4 salmon fillets
250g ready-cooked basmati rice
2 tablespoons vegetable oil, for frying
white sesame seeds (optional)
For the salsa
500g mango chunks or a 420g tin of mango, drained
1 lime, zest and juice
1 tablespoon dried coriander or a small handful of fresh coriander, chopped
1 red chilli, frozen or fresh