Saturday, 14 August 2010

Teriyaki Salmon






Teriyaki Salmon

3 x 180g salmon
1/2 C japanese shoyu
1 tsp oil sesame oil
2 tbsp malt vinegar
1 tbsp brown sugar
2 cloves garlic, chopped
1 tbsp Worcestershire sauce
toasted sesame seeds and chopped spring onions, for garnishing.

Marinate salmon with rest of the ingredients for at least 4 hours before pan frying in a little oil.