Salmon teriyaki

What a treat! Both kids licked their plates and my oldest, who's not very interested in eating anything that does not have chocolate in it, mumbled a quiet mmm after her first taste and asked for seconds. Salmon is always on the menu when my husband is not joining us for dinner as he is not very keen on it but I love it. Sometimes it is oven-baked with mushroom and asparagus risotto, other times in tin-foil with tomatoes, mozzarella and salami. Today it was served with homemade teriyaki sauce, basmati rice, chantenay carrots and broccoli. I apologise for the pictures, they look like they could have been found in a German autobahn restaurant...but a clean plate is worth taking a picture of when there has been salmon in it! 

Ingredients (for the three of us today)

2 salmon fillets (skin removed), cut into 2 cm chunks

2 tbsp japanese soy sauce

1 tbsp mirin

1 1/2 tbsp brown sugar

1 clove of garlic, pressed

1 tumbsize piece of fresh ginger

1 tbsp sesame oil 

sesame seeds

Preparation

Preheat the oven to 200ºC

Peel and grate the ginger, squeeze out the juice in a bowl, then discard the fibrous left-overs. Add the rest of the ingredients to the ginger juice except the salmon and mix well until the sugar has dissolved. Add the salmon and leave in the fridge for an hour (or even over night so that dinner is prepared for the next day!). Pour the salmon and sauce into an oven-proof dish, sprinkle with sesame seeds and bake for 10 mins. Serve with rice and vegetables of your choice.