Salmon Teriyaki

This teriyaki salmon dish is a perfect combination of sweet and savoury flavours accompanied with rice and a vibrant, crunchy slaw.

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Ingredients

Preheat the oven to 200°C/180°C fan/gas mark 6. Peel and grate the ginger.
In a small pan, mix together the soy sauce, half the rice vinegar, half the honey and half the grated ginger to make the teriyaki sauce. Cook on a gentle heat until thickened slightly. This can also be microwaved in a suitable small bowl for 30 seconds at a time until slightly thickened.
Place the salmon fillets in a baking dish and pour the teriyaki sauce over them, turning to coat both sides. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through.
Meanwhile, cook the rice according to packet instructions. If microwave rice wait until your salmon is nearly done before cooking.
In a small bowl stir together the remaining rice vinegar, honey and ginger to make the dressing for the slaw.
Make the slaw. Finely slice the cabbage, grate the carrots and cut the spring onions into long thin strips. Mix with the slaw dressing, the sesame seeds and the fresh coriander leaves. Mix together until well combined.
Plate up the teriyaki salmon on top of the rice and serve with a side of slaw. Enjoy!