Saturday, 14 August 2010

Teriyaki Salmon





Teriyaki Salmon 

3 x 180g salmon 
1/2 C japanese shoyu 
1 tsp oil sesame oil 
2 tbsp malt vinegar 
1 tbsp brown sugar 
2 cloves garlic, chopped 
1 tbsp Worcestershire sauce 
toasted sesame seeds and chopped spring onions, for garnishing. 

Marinate salmon with rest of the ingredients for at least 4 hours before pan frying in a little oil.