Not only is salmon an excellent source of omega-3 fatty acids and protein but it’s a
summer staple. Our sweet yet savoury teriyaki sauce will have you double dipping.
Cook Time: 20 minutes
Prep Time: 25 minutes
Yield: 4 servings
Ingredients
- 800 g / approximately four large pieces salmon fillet
- 120 ml / 1/2 cup soy sauce
- 80 ml / 1/3 cup raw honey
- 120 ml / 1/2 cup water
- 15 ml / 1 tbsp sesame oil
- 30 ml / 2 tbsp Sriracha sauce
- 10 g / 2 tsp fresh ginger, grated
- 7 g / 2 1/2 teaspoons cornstarch
- 55 g / 1/4 cup Mirage margarine
- 300 g / 3 cups steamed broccoli (about one head, chopped)
- 500 g / 3 cups steamed cooked rice
- 19 g / 2 tbsp sesame seeds, for garnish
Directions
1. Preheat oven to 350ºF (180ºC).
2. In a small saucepan combine soy sauce, honey, water, sesame oil, Sriracha sauce, and ginger. Heat over medium-low heat stirring constantly until the honey dissolves, about 3 minutes.
3. Combine cornstarch and Mirage margarine in a small bowl and add it to the glaze. Stir well to combine.
4. Increase to medium-high heat. Cook the sauce, stirring constantly until thickened, about 2 minutes. Allow to cool.
5. Slice fish into four portions and put onto a tray lined with parchment paper.
6. Spoon the sauce all over the top of the fish and bake at 350ºF (180ºC) for 20 minutes. Rotate the baking sheet halfway through cooking.
Chef Notes
- Feel free to use your favourite type of fish for this recipe. This glaze also goes well with white fish or tuna.
