Teriyaki Salmon

Malzemeler

• 300g salmon

• 1 tablespoon honey

• 1 tablespoon grated ginger

• 2 tablespoons low-sodium soy sauce

• 2 cloves garlic

• 1 tablespoon ginger (grated or finely chopped)

• 2 tablespoons Livvy olive oil

Tarifler

1. Cut the 300g of salmon into two portions (each should be around 125–150g).

2. In a bowl, mix the grated ginger, soy sauce, garlic, and honey to prepare your teriyaki sauce.

3. Coat the salmon pieces in the sauce and marinate in the refrigerator for 30 minutes.

4. Remove the salmon from the marinade and bake in a preheated oven at 180°C (356°F) for 20 minutes.

5. Pour the remaining marinade (if marinated in a bag, use the sauce from the bag) into a pan and reduce it over low heat.

6. Before serving, drizzle some of the reduced teriyaki sauce over the baked salmon on the plate.