Label Rouge Scottish salmon Teriyaki
4 x 160g skinless Label Rouge Scottish salmon portions
50ml soy sauce
50ml satay sauce
50ml rice wine (Mirin or Noilly)
1 dstsp chopped fresh ginger
1 dstsp sugar
Preparation: 10 mins + 3 hrs marinating
Cooking: 8 mins
Using the point of a knife, cut lightly into the salmon on both sides.
Whisk the soy sauce, satay, rice wine, chopped ginger and sugar in a bowl.
Place the salmon in a medium sizes dish and pour the marinade over. Cover with clingfilm and place in the fridge to marinade for 3 hours.
Drain the salmon.
Grill or fry for 4 to 5 mins each side on medium heat.
Serve with a white cabbage salad.