Teriyaki salmon

We shopped for groceries at Waitrose this morning, and I am pleased to say that the fridge is stocked up with good fruit and vegetables.  Now, we’ll just have to make sure not to eat the 6 packs of tim tams and 4 packs of twisties all at once.  Perhaps an apple for every 3 tim tams had.

For dinner tonight, I made teriyaki salmon using the same recipe as the chicken teriyaki I made a while back.   I served it with brown basmati rice and a broccoli, green beans and carrot stir-fry as well as miso soup.

Here is the recipe for ease of reference.


  • 2 salmon steaks
  • 3 tbsp dark soy
  • 3 tbsp mirin
  • 1/2 tsp brown sugar
  • 1 tbsp vegetable oil
  • a pinch of salt


  1. Marinade the salmon with mirin, soy and sugar in a bowl (the longer, the better)
  2. Pre-heat the oven at 175 degrees
  3. Heat oil in a frying pan
  4. Drain the salmon from the marinade
  5. Fry the salmon skin-side down for 2 minutes
  6. Transfer the salmon to a foil-lined baking tray, and bake in the oven for 7 minutes
  7. Serve immediately with a side of your choice


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