Updated: Feb 10, 2021
Yesterday the lovely Adam Ball asked me to go on his brand new radio show for BBC Radio Oxford and talk about my favourite subject…food!
As you can imagine this was hard to say no to so I set about trying to find a simple mid week recipe that anyone could cook quickly and please the whole family without spending hours in the kitchen. I chose my favourite easy peasy meal and gave the recipe for Teriyaki Salmon.
This is incredibly simple to make but packed with delicious Japanese flavours and it’s also pretty healthy. My son loves this meal and it was a great way to introduce salmon to all the children as it has quite a sweet taste. My husband doesn’t eat fish so I will usually use the same sauce on a piece of chicken and then he’s happy too!
I’ve made this dish for many guests over the years and people always seem surprised at how good it is, hopefully that isn’t because they don’t expect me to make good food but more to do with the fact that the sauce is so lovely and the salmon so soft!
You can serve it with either rice or noodles or if you’re trying to cut out the carbs you can just add stir fry veg. Either way, once you’ve tried this I have a feeling you will add it to your weekly meal staples.
You can hear my chat with Adam and me explaining my Teriyaki Salmon recipe on BBC Radio Oxford here. I’m on at the 2.49 mark just before the show ends (saving the best til last?!). I’ll pop the full recipe at the bottom of this blog too.
I’ll be back on Adam’s show next Tuesday at 6:45pm with another recipe so do tune in!
2 salmon fillets
4 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
4cm ginger – finely chopped (or use jarred chopped ginger)
1 garlic clove – finely chopped (or use garlic crusher)
1 teaspoon (or to your taste) dried chilli flakes
Cherry tomatoes – approx 8-10
Mix sauce ingredients together.
Lay salmon fillets in a small tray and scatter the cherry tomatoes around them.
Pour over the sauce & season – leave to marinate for 5 minutes if you have time.
Cook noodles/rice and/or stir fry veg separately and pour sauce over the top.
To use chicken instead of salmon – follow the same instructions but bake for 20-25 minutes at 170 degrees.
Hope you enjoy!
Love & food,
The Oxfordshire foodie