Teriyaki Salmon

I first found this little duo together in a sushi-roll and my life has honestly not been the same since.  There's just something about the dry texture of grilled or fried salmon and the sweet stickiness of Teriyaki that just creates a little taste explosion.

Again like the vast majority of what I cook this is super simple and requires very minimal effort.

Teriyaki

1/3 Cup Soy Sauce
1/2 Cup Red Wine

1 Tablespoon BBQ Sauce
2 Teaspoons Minced Garlic
2 Teaspoons Minced Ginger
2 Tablespoons brown sugar

Grill/Fry three Salmon fillets until half cooked, drain excess oil and pout Teriyaki mix over fish, being sure to coat the underside.

The mix will reduce significantly so make sure you continue to coast the fillets as it begins to thicken.

Served on a bed of brown rice but could easily be substituted for Soba noodles or similar.


 Hot Tip: Tastes just as good the next day wrapped up in a tortilla with a little Japanese mayo! So much salty goodness!