>A great way to cook salmon and get those famous Omegas into the kids! Plus it is super quick.
One salmon fillet (with skin on)
For the marinade :
Teryaki sauce 2 Tbsp
Tamari sauce 2 Tbsp (switch for Dark soy sauce if needed)
Pomegranate molasse or syrup 1 Tbsp
Cayenne pepper one pinch
Cut your side of salmon into the required number of strips – or get the fishmonger to do it but without peeling off the skin.
Mix all the sauces into small bowl. Be creative: try other mixes.
Then lay the clean salmon fillet into a shallow dish and pour the marinade over.
Turn them around to coat well and leave aside for a few minutes.
Heat a hot griddle or a thick bottom pan on the hob.
Sear each fillet, skin down, for a few minutes.
Lower the heat and cook for 5 to 8 minutes on that side. The skin should burn to a lovely crispy black layer, with that rich barbecued smell that reminds me of summer !
Turn them on each side, right and left, for a few seconds to make sure they are cooked but make sure they are only lightly cooked inside and remain moist and pale pink.
Serve immediately with beans – even baked beans work really well!- or better: my Mung beans and lentils dahl from yesterday. That’s a real jumble of flavours (Japanese and Indian) there, but it works great.
Do not get worried by the exotic sounding sauces: most are now readily available in the UK and in any case you can adapt and play around with this recipe- try other exotic mix if you like and include other fruity syrupy ones. I love the dark pomegranate treacle I buy from Iranian or Turkish shops here but tamarind or quince extract would work as well. It just adds the right sweetness to balance the saltiness of the soya based sauces.