Salmon With Teriyaki Butter

Salmon fillets are given something of an oriental flavor with this dish, which needs to be cooked just prior to serving.

My recipe is for six, but you could easily adjust it by changing the number of fillets.

Bring together:

6 salmon fillets
150g chopped butter
2tbs soy sauce
2tsp fish sauce
2 cloves garlic, crushed
1tbs fresh ginger, grated
1tbs palm sugar – or use demerara 2tbs lemon juice

Cook the salmon fillets under the grill, on the barbecue or in a grill pan until done to your liking. I grill mine in clarified butter, skin-side down, until it goes opaque about two thirds of the way up. Then I flip it over for 2 minutes only and it’s done.

While the salmon is cooking, put the rest of the ingredients in a pan over a low heat and stir until the butter has thoroughly melted. Spoon this mix over the salmon just before serving.

You could serve this with rice, but for a more interesting meal, try serving it with small potatoes baked in the microwave, split and topped with sour cream and lump-fish roe.

Of course, if your budget includes caviar……

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