Teriyaki salmon with cucumber salad
Salmon is rich in healthy omega 3 fats, which protect the heart, reduce inflammation and may have a role in cognitive ability. Salmon is also a very good source of protein and minerals. Cucumber is virtually fat free and contains very few calories. It provides fibre and may act as a natural diuretic.
Ingredients (Serves 4)
- 1 tbsp sunflower oil
- 5 tbsp reduced-sodium soy sauce
- 4 tbsp mirin or sherry
- Half tbsp brown sugar
- 1 thumb-sized piece of ginger, peeled and finely grated
- 2 cloves of garlic, crushed
- 4 skinless salmon fillets
Heat the grill to high and brush a sturdy baking tray with oil.
In a large bowl, mix together the soy sauce, mirin, sugar, ginger and garlic until the sugar has dissolved, then toss the salmon in the soy mix until coated.
Tip the remaining marinade into a small saucepan and bring to a simmer.
Place the salmon on the baking tray and grill for 20 minutes. Brush the fish every few minutes with the simmering marinade until cooked through and glazed. (If the fillets are thick, you may need to turn them on their sides so they cook evenly.)
Remove the salmon from the grill. Simmer the marinade until sticky, then pour it over the cooked salmon.
Use a peeler to peel the cucumber into slices. Make the dressing by mixing the vinegar with the soy sauce, sugar and sesame seeds.
Toss the cucumber with the dressing and serve with the salmon and some boiled rice.