Teriyaki Glazed Salmon

Ingredients

• 1/4 cup Soy Sauce
• 1/4 cup cooking Sake
• 2 tablespoons Mirin
• 3 tablespoons brown sugar
• 1 tablespoon Japanese rice wine vinegar
• 1/2 teaspoon garlic powder
• 4 x 170g / 6oz skinless atlantic salmon fillets
• 1 tablespoon sesame, peanut or canola oil
• 1 shallot/green onion stem, sliced to garnish
• 2 cups broccoli florets, lightly steamed
• 1 large zucchini/courgette ribbons, use a vegetable peeler to do this, lightly steamed

Directions

1. Whisk the Soy Sauce, Sake, Mirin, brown sugar, vinegar, and garlic powder in a bowl until the sugar is fully dissolved. Transfer half of the mixture to a small saucepan and keep it nearby.
2. Rinse the salmon, then blot it dry with a paper towel. Add the fillets to the bowl with the teriyaki glaze, turning them so they sit in the mixture for 2 minutes each side.
3. Warm the oil in a nonstick pan/skillet over medium-high heat. Cook two salmon fillets at a time, adding any glaze left in the bowl to the pan. Sear them for 3-4 minutes each side, or until they are done the way you like.
4. Set the saucepan with the reserved glaze over high heat and bring it to a boil. Reduce the heat and let it bubble gently, stirring now and then, until the sauce has thickened and reduced. Add a little extra warm water only if needed.
5. Place the salmon over the steamed vegetables, then spoon the teriyaki glaze over the top.