Teriyaki Salmon

For 2 servings

• Salmon fillets2
• Vegetable oil1 tbsp
• Soy sauce3 tbsp
• Honey2 tbsp
• Rice vinegar1 tbsp
• Garlic clove, crushed1
• Grated ginger1/2 tsp
• Sesame seeds, to serve
• Spring onion, sliced, to serve

1. 1

   In a small bowl, mix the soy sauce, honey, rice vinegar, garlic and ginger together.

2. 2

   Heat the oil in a frying pan over medium heat. Add the salmon fillets, skin side down if using skin on, and cook for 4 to 5 minutes without moving them, until the skin is crisp.

3. 3

   Turn the salmon over and cook for a further 3 to 4 minutes, until almost cooked through.

4. 4

   Pour the sauce mixture into the pan around the salmon. Let it bubble and thicken for 2 to 3 minutes, spooning it over the fish occasionally, until glossy and the salmon is cooked through and flakes easily.

5. 5

   Scatter with sesame seeds and sliced spring onion before serving with rice or steamed greens.