Make the perfect lime teriyaki salmon

THE sweet-and-sour of teriyaki sauce pairs perfectly with the mineraly meatiness of a perfect salmon fillet. But most store-bought versions of the sauce are far too sugary.

You won’t regret taking a little extra time to make your own in this lime teriyaki salmon dish.

Ingredients (makes 4 portions): 4 large salmon fillets, 5 organic limes, 100 millilitres teriyaki sauce

(ideally homemade)*, 4 spring onions.

Preparation:

1. Preheat oven to 180°C. Wash one lime, grate the zest and set aside. Cut remaining limes into thin slices. Cut spring onions into thin rings after washing and removing their roots.

2. Spread lime slices across an oven-proof baking dish. Place salmon fillets on top of limes.

3. Brush each salmon fillet with 2-3 tablespoons of teriyaki sauce and sprinkle with grated lime zest.

4. Bake for 10-13 minutes. Remove from oven and allow to slightly cool. Before serving, sprinkle salmon with chopped

spring onions.

*To make teriyaki sauce: Peel and halve 3 garlic cloves and one thumb-sized piece of ginger.

Heat 2 tablespoons sesame oil in a pan at medium heat, then add ginger and pressed garlic. Add 50 grams brown sugar and stir constantly. Pour in 150 millilitres each of soy sauce and mirin, and 50 millilitres sake. Bring to a boil before reducing heat and simmering until sugar has melted, stirring constantly.

Simmer sauce until it has reached desired consistency. Remove garlic and ginger and allow sauce to cool before using. – dpa