Mix the soy sauce, mirin and caster sugar until the sugar dissolves. Brush this mixture onto the flesh of the salmon, and leave to marinate for about 15 minutes.
When ready, heat the sunflower oil in a frying pan over a medium-high heat. Sear the salmon skin-side down, lower the heat and leave to cook until halfway done. Baste the salmon with the left-over marinade every few minutes.
Five minutes before plating the dish, flip the salmon onto the flesh side, if there is any marinade left over, add it to the pan and turn the heat off.
In a mortar, grind the sesame seeds until you obtain a paste. Stir in the soy sauce, mirin and rice wine vinegar, adjust the seasoning and set aside.
Wash and trim the spring onions, and finely chop.
Steam or boil the Tenderstem broccoli for about seven minutes: the spears should be cooked through yet still crisp. Toss the still hot Tenderstem with the sesame dressing, sprinkle with the spring onions, and serve.
To plate up: Serve the salmon skin-side up along side the Tenderstem broccoli and drizzle with the warmed marinade.
«The miso dressing is lovely with all sorts of vegetables, including steamed carrots, asparagus, and even as a dip for cucumber sticks. For extra colour in the plate, add a few slivers of red chilli or red shiso leaves.»
Teriyaki sauce is a definite crowd pleaser, and can easily be made from scratch with cupboard essentials. No need for a bottle of the store-bought stuff, and you know exactly what went into the pan. Paired with salmon and Tenderstem broccoli, you've got an easy weekday ...