Salmon teriyaki recipe

Creating salmon teriyaki involves cooking this nutrient-packed fish with the delicious Japanese teriyaki method, making this already flavoursome food a total taste explosion!

You probably don’t need us to harp on about the health benefits of salmon, but just in case you’ve been living on another planet, it’s packed with antioxidants, omega-3 fatty acids, selenium and protein, as well as vitamins B12, D and B6, so it’s pretty much a wonder food.  According to the British Heart Foundation you should be eating fish around twice a week, making sure one of those portions is an oily fish like salmon. So why not try this out tonight?

Ingredients

(serves 4)

• 4 small skinless salmon fillets

• 40ml light soy sauce

• 40ml ketjap manis

• 80ml mirin or dry sherry

• 1tbp olive oil

• 1 thumb-sized piece of ginger, grated

• 2 cloves garlic, crushed

• 1 red chilli, finely sliced

• 2 limes, sliced thinly

• 5-6 spring onions, sliced

• Bacofoil 2 in 1 Parchment & Foil

Method

Place the salmon fillets into a baking dish, then make the teriyaki sauce by mixing the soy, ketjap manis, mirin, oil, ginger and garlic.

Pour half of the marinade over the fillets, cover with clingfilm, then leave to stand for 20 minutes.

Lay a sheet of Bacofoil 2 in 1 Parchment & Foil onto your work surface, fold in half then cut a semi circular shape.

Place 4 slices of lime onto one side then top with the salmon fillet, sliced chilli and spring onions, fold over then crimp the edges over pressing tightly to form a seal. Just before you finish the crimp pour in a tablespoon of the leftover teriyaki marinade, then twist to seal. Repeat this process with the other fillets.

Place onto a baking tray, then pop into a pre-heated oven set at 200°C, for 12–14 minutes.

Take the parcels to the table; tear open before serving with some stir-fried Chinese greens or a portion of rice

Recipe courtesy of TV chef Dean Edwards and Bacofoil