Grilled Spicy Teriyaki Salmon

Shape (Malaysia) - - When Sweet Heat -

Makes: 4

Ac­tive Time: 15 mins

To­tal Time: 15 mins

1⁄2 cup sake

1⁄4 cup pure maple syrup

1⁄4 cup less-sodium soy sauce

1 ta­ble­spoon red chilli flakes, plus more for sprin­kling

1 tea­spoon rice vine­gar

1 ta­ble­spoon ex­travir­gin olive oil

4 (about 150g) thick skin­less salmon fil­lets

Sea salt

1. Heat a grill to medium-high.

2. Bring the sake, syrup, soy sauce, chilli flakes, and vine­gar to a boil in a small saucepan. Re­duce the heat to sim­mer vig­or­ously and sim­mer un­til syrupy, 6 to 7 min­utes. Re­move from the heat.

3. Rub the oil all over the salmon and sea­son with salt. Grill, turn­ing once, un­til grill marks ap­pear and the fish is al­most opaque in the cen­tre, about 8 min­utes.

4. Trans­fer the salmon to serv­ing plates and sprin­kle with chilli flakes. Driz­zle with the teriyaki sauce.

* Nu­tri­tion facts per serv­ing: 337 kcal cal., 12 g fat ( 1.8 g sat. fat), 17 g carb., 0 g fiber, 29 g pro.. Per­cent Daily Val­ues are based on a 2,000 calo­rie diet

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