Ingredients:
  • 4 Salmon, skin on
  • 1 tbsp *Olive Oil (Extra Light) or **Avocado Oil
  • 8 shiso leaves, (optional)

    For the Teriyaki sauce:
  • 275ml (9 fl oz) Soy sauce
  • 140 ml (4 3/4 fl oz) Saké
  • 140ml (4 3/4 fl oz) Mirin
  • 120g (4 oz) Sugar
 
Method:

  1. Mix all the ingredients for the teriyaki sauce together and stir until the sugar dissolves.
  2. Marinate the salmon fillets in half of the sauce for at least 2-3 hours, ideally 5-6 hours.
  3. Pour the remaining sauce into a saucepan and cook on the lowest heat for about 30 minutes, until thickened.
  4. Preheat the oven to maximum of 240ºC (460 F).
  5. Put the salmon fillets in an ovenproof dish, skin-side up. Cut small squares of tin foil to cover the salmon skin, but not the rest of the fish. This will stop the skin from burning straight away.
  6. Cook for about 5 –6 minutes in the hot oven. Remove the tin foil and brush the oil over the skin. Cook further 5-6 min. Make sure the skin is slightly burned and crisp.
  7. Serve the salmon skin-side up on the bed of the reduced Teriyaki sauce. Thinly slice the shiso leaves and sprinkle over the top.


*/**      Both Extra Light Olive Oil and Avocado Oil have high smoke points and low polyunsaturated fats. This is now                considered important to prevent oxidation and toxic products of the used oils for this preparation temperature.