Try this great little recipe from the chefs at Little Bird Cocktail Bar and Restaurant in Chiswick and the latest venture from restauranteur Lorraine Angliss. This Teriyaki marinade gives the salmon a wonderful kick and savoury bite, perfect for a quick weeknight supper.
4 pieces of salmon
100 ml soy sauce
1 tsp castor sugar
½ cm piece of ginger
½ lime leaf
Place all ingredients in a saucepan and bring to boil, stirring to ensure sugar is dissolved. Leave to boil for 2 minutes and take off heat. Strain.
Pan fry salmon in a large saucepan using a little vegetable oil, turning just once. When salmon is about 1 minute away, pour in teriyaki sauce and spoon over salmon as it bubbles. Take off heat and continue to spoon over the salmon until the fish is glossy with the sauce. Be careful not to reduce the sauce too much as it will start to get lumpy. Serve salmon with a little sauce spooned over, a wedge of lime and sprinkle some sesame seeds over the top.
Little Bird, 1 Station Parade, Burlington Lane, Chiswick, W4 3HD/ littlebirdchiswick.com/ 020 3145 0894