I promise this is the easiest fish dish you'll ever make and its clean eating goals.
I've always loved salmon but when I first bought it in Nairobi, I nearly fainted from the price tag (thanks Nakumatt). Since then I have grown older and wiser; I now buy it from the fishmonger and its way cheaper.
Anyhoo, the one thing I do love, and I'm probably biased on this, is Asian food. I love how they combine the sweet with the spicy and the salty and the sharp. Teriyaki has a bit of all of these and is a great marinade for almost anything. For me the salmon teriyaki is simple enough that it can be eaten with almost anything. For you, this recipe is so simple, you could do it with your eyes closed.
Serves 4
4 fillets of salmon
4 tablespoons dark soy sauce
2 tablespoons of honey
1 tablespoon rice wine vinegar or mirin
1/2 teaspoon ground ginger
Put your soy sauce, honey, vinegar and ginger into a bowl and mix well. Place your salmon into the bowl and coat it in the teriyaki mix. Leave the salmon in the bowl to marinate on on side for about 10 minutes then flip it so the other side also marinates.
I prefer to use a non stick frying pan but if you have a cast iron skillet, that works too. Put a little oil into the pan and turn it up to a medium heat. Once hot (not smoking) then place the salmon into the pan and let it cook on one side for about 2 minutes then flip it over for another 2 minutes. Add the marinade to the pan and warm it through.
Your salmon is now ready to serve.
I served mine with black noodles, assorted vegetables ( bak choi, asparagus, spring onions and some red jalapenos for heat.)