Label Rouge Scottish salmon Teriyaki
(Serves 4) :
- 4 x 160g skinless Label Rouge Scottish salmon portions
- 50ml soy sauce
- 50ml satay sauce
- 50ml rice wine (Mirin or Noilly)
- 1 dstsp chopped fresh ginger
- 1 dstsp sugar
Preparation : 10 min + 3 h marinating time
Cooking : 8 min
Using the point of a knife, cut lightly into the salmon on both sides.
Whisk the soy sauce, satay, rice wine, chopped ginger and sugar in a bowl.
Place the salmon in a medium sizes dish and pour the marinade over. Cover with clingfilm and place in the fridge to marinade for 3 hours.
Drain the salmon.
Grill or fry for 4 to 5 mins each side on medium heat.
Serve with a white cabbage salad.
