Teriyaki dishes are one of my favourite things to choose when i’m eating out, as I just adore the powerful flavour combinations of the sweet, citrus and slight saltiness. This is a little twist on your average teriyaki sauce, as i’ve added in some orange juice to give a different citrus twist to the mix, as well as a subtle hint of sweetness. You can often get many different variations of teriyaki dishes, but I think salmon would have to be my favourites, as it’s one of my all time favourite fish. Salmon is also a great source of healthy fats, so is something that I try and include in my diet at least twice a week.
I’m actually pretty surprised as just how quick and easy that this dish is to whip up, so I can now enjoy one of my favourite restaurant dishes from the comfort of my own home and with very minimal effort involved. You also won’t need an extensive list of extravegant ingredients for this either, which is always nice when it comes to a weeknight meal because who wants to spend hours slaving over dinner every evening?
- 1 salmon fillet
- 1 tbsp tamari sauce
- 1 tsp date syrup
- 1 clove of garlic- crushed
- Pinch of chilli flakes to taste
- 1 tbsp freshly squeezed orange juice
- Serving suggestion- Black rice, avocado & spring onions
- To make the teriyaki marinade, combine the tamari sauce, garlic clove, date syrup, orange juice and a pinch of chilli flakes in a dish and mix until everything is fully incorporated.
- Leave the salmon to soak in the marinade for around 10 minutes in the fridge.
- When you're ready to cook the salmon, heat a little coconut oil in a frying pan over a medium heat and when the pan is nice and hot, place the fish skin side down into the pan.
- Once the salmon has cooked half way up the fillet, flip and allow to cook on the other side until cooked through.
- Here I've served it with some black rice and avocado with a spring onion garnish.