This recipe really should be called salmon with a rattle around the kitchen cupboard, accurate but less catchy. It came about ages ago after I’d seen something similar in a magazine but had none of the requisite ingredients. I use teriyaki because that is what I had originally but light soy sauce will work a treat. Sweet chilli sauce, ginger and a squeeze of lime are the only other additions along with salmon which I usually have in the freezer. It defrosts quickly, is reliably bone free (happy children) and quick to cook.
Sweet, salty, hot and sour is nothing new and this combination of tastes are rightly celebrated. You won’t believe what a good foil they are to salmon and frankly supper made this quickly and easily can only be a cause for applause. Serve on rice or turn some ready cooked noodles in the sauce to heat through – either way clean plates are to be expected.
Teriyaki Chilli Salmon
The coriander and spring onions make a pretty and delicious addition but don’t panic if you find yourself short of one or both of these two – the sauce will more than hold its own without.
2 fillets salmon
2 teaspoons oil
2 tablespoons teriyaki sauce (see intro)
2 tablespoons sweet chilli sauce
1/2 thumb size piece of ginger, peeled and grated
1/2 a lime, juiced
A few sprigs of coriander, roughly chopped
2 spring onions finely sliced
Mix the teriyaki, sweet chilli, grated ginger and the lime juice in a shallow bowl and put the salmon skin side up in this for 5-20 minutes depending on how long you have. Heat the oil in a small frying pay and add the salmon skin side down. Cook until the colour has changed half way up the fillets then turn and cook the other for about 5 minutes, adding the marinade for the last minute. Let it bubble but don’t let it cook and reduce too much or it will become over salty. Peel the skin off the salmon then serve pouring over the sauce and strewing over the spring onions and coriander if using. Serves 2.