I’m a sucker for teriyaki, and this recipe is based on a family favourite, chicken teriyaki (which you’ll find in our new Nourish cookbook – out in June). But in this recipe I swapped out the brown sugar for date syrup, with marvellous results. The date syrup is a less in your face sweetness and adds a lovely caramel note.
Here I have served it over salmon, but it will work just as well over chicken and even deep fried cauliflower florets.
3 tbsp date syrup
¼ cup mirin
¼ cup cooking sake
¼ cup soy sauce
500g salmon fillets
3 tbsp rice flour
oil
spring onion, chopped (optional)
sesame seeds
To make teriyaki sauce: mix date syrup, mirin, sake and soy sauce in a small saucepan and bring to the boil. Reduce the heat to medium and simmer for a further 2 minutes.
Cut the salmon into your desired size pieces and dredge through the rice flour.
Heat a little oil in a pan over medium-high heat and place the salmon in.
Cook the salmon for 2–3 minutes and flip to cook the other side for another 2–3 minutes.
Carefully add the teriyaki sauce to the pan and cook until the sauce reduces slightly and the salmon is cooked through.
Serve with cooked rice, and garnish with chopped spring onion and sesame seeds.
Recipe Vicki Ravlich Horan, Images Ashlee Decaires
