Teriyaki Salmon
SHOTT is crafted
in New Zealand

Teriyaki Salmon

  • Cooking
  • Medium
  • Serves 2
  • Natural Colours and Flavours
Preparation Time: 40 Minutes

Ingredients

  • 60mL SHOTT Orange & Lemongrass
  • 20mL Sesame Oil
  • 20mL Olive Oil
  • 60mL Tamari
  • 400g Fresh Salmon
  • 1 Piece Fresh Ginger
  • 3 Cloves Garlic (Finely Sliced)
  • 1 Pinch Black Pepper
  • 2 Bunches Pak Choy
  • 1 Pinch Chili Flakes

Method

  1. Cut the salmon into serving sizes.
  2. In a small bowl, mix together all of the remaining ingredients and the pour mixture over the salmon.
  3. Place the bowl in the fridge and let it marinade for 30 minutes.
  4. Add the olive oil to a pan over medium to high heat. Add the salmon to the pan (skin side down) for 2 minutes, then add the marinade, and keep cooking until the salmon has turned opaque half way up the side.
  5. Turn the salmon and cook for a further 3 to 4 minutes. If the sauce starts to get too thick, add a little water so it doesn’t burn.
  6. Add the sesame oil, chili flakes and the ginger into a pan and heat until fragrant. Add in the pak choy until just wilted.
  7. Serve & enjoy.
Recipe created in New Zealand

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