Grilled salmon teriyaki with salad

Add this easy and delicious recipe to your collection of lunches or dinners!

INGREDIENTS

– 1 tablespoon of sunflower oil
– 5 tablespoons of soy sauce
– 5 tablespoons of mirin or dry white wine
– 1 tablespoon of golden brown sugar
– 1 piece of fresh ginger root, peeled and finely grated
– 2 garlic cloves crushed to a paste
– 4 skinless and boneless salmon fillets

SALAD DRESSING

– 1 tablespoon rice wine vinegar
– 1 tablespoon of soy sauce
– ½ teaspoon of golden brown sugar
– 1 tablespoon toasted sesame seeds

PREPARATION MODE

1. Heat grill to high heat and brush a sturdy baking sheet with oil. In a large bowl, mix the soy, mirin, sugar, ginger, and garlic until the sugar has dissolved, then mix the salmon into the soy mixture until just coated. Pour the remaining marinade into a small saucepan and bring to a simmer.

2. Place pan about 4 inches from heat, then grill for 20 minutes. Brush the fish every few minutes with the simmering marinade until cooked through and glazed. If the steaks are thick, you may need to flip them on their side so they cook evenly. Remove from grill. Simmer the marinade until sticky, then pour it over the cooked salmon. Sprinkle salmon with sesame seeds if desired.

3. For the salad you can dress cucumber, lettuce, carrots or any other vegetable of your choice. Prepare the dressing by mixing the vinegar with the soy sauce, sugar and sesame seeds. Mix the vegetables you have chosen with the dressing and serve with the salmon and boiled rice.