Salmon with teriyaki butter
This recipe is best made close to serving.
- 6 salmon fillets or white fish fillets
- 150 g butter, chopped
- 2 tablespoons soy sauce
- 2 cloves garlic, crushed
- 1 1/2 tablespoons finely grated fresh ginger
- 1 tablespoon brown sugar
- 1 teaspoon finely grated lemon rind
- 1 1/2 tablespoons lemon juice
Preparation time 10mins
Cooking time 20mins
Cook the salmon on a heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired. (Salmon is best served rare in the centre.)
Meanwhile, combine the butter, soy sauce, garlic, ginger, sugar, rind and juice in a small saucepan; stir over a low heat until melted. Spoon the butter mixture over the salmon and serve with steamed rice and bok choy, if desired.
Not suitable freeze.
Suitable to microwave.