Teriyaki Salmon
- 2 salmon fillets
- 2 tbsp tamari (wheat free soy sauce) or dark soy sauce
- juice of 1 lime
- 1 small chilli finely chopped
- 2 tbsp mirin (Japanese rice cooking wine)
- 1-2 tbsp maple syrup
- 1 garlic clove, finely chopped
- 1 chunk of ginger, finely grated (the easiest was to peel fresh ginger is to scrape the skin off using the edge of a spoon then grate it as you would grate cheese)
- 1 sheet of soba / egg noodles
- bunch of coriander chopped
- 2 tbsp sesame oil
- extra lime juice
- stir fry vegetables
Preparation method
Heat 1tbsp of sesame seed oil in a pan and fry the ginger, garlic and chopped chilli.
Add the zest and juice of the lime and pour in the tamari/ soy sauce. Add the maple syrup or xylitol and cook for 1 minute or until reduced and sticky.
Meanwhile, stir fry some vegetable and pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan.
When the sauce is reduced add the salmon to the teriyaki sauce frying pan and coat.
Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with extra vegetables and top with chopped coriander.
I have adapted this recipe so it contains maple syrup instead of cane sugar, although this is a source of sugar pure maple syrup also contains manganese, zinc and natural antioxidants which are important nutrients for a healthy immune system.