Teriyaki salmon with mango salsa
( SERVES 8 )
Photo by Babiche Martens
This teriyaki salmon will be my contribution on Christmas Day. It’s served very simply with a home-made teriyaki sauce and mango salsa. There are beautiful, large and juicy mangoes in stores at the moment that are too hard to walk by. They make a lovely sweet salsa.
For the teriyaki sauce
For the salsa
- Into a small pot place the soy, mirin, stock and ginger. Bring to a simmer for 10 minutes until starting to reduce. Stir the arrowroot into 1 Tbsp water then add to the sauce stirring until it has thickened slightly. Set aside.
- To make the salsa, in a bowl combine the mango, spring onions, tomatoes, lime coriander and mint.
- Preheat a barbecue hotplate to a medium heat. Place the salmon flesh side down on the hotplate, cooking for 4 minutes, then turn and continue to cook through. Remove and place on to a platter.
- Spread the salsa over the salmon and serve with the teriyaki sauce and lime wedges.