Teriyaki Salmon

Add the rice wine, mirin, sake, soy sauce and sugar to a hot frying pan and bring to a simmer for 2 mins to thicken. Remove from the heat and leave to cool to room temperature. Place the salmon fillets in a tray and pour over half the marinade, then turn to coat and leave in the fridge for 2 hours.
When ready, remove the salmon from the fridge and sear for 2 mins in a hot frying pan. Glaze with the remaining teriyaki sauce and cook for 3 mins more or until just cooked through, glazing regularly to get a good sticky coating. Leave to rest for 5 mins, then serve with cabbage salad.

10 mins

4 serving

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