Teriyaki salmon with mango salsa

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

½ cup	Soy sauce
½ cup	Mirin
½ cup	Chicken stock
2 slices	Fresh ginger
1 tsp	Arrowroot

For the salsa

1 large	Mango, peeled and chopped small (Main)
2	Spring onions, sliced
½ cup	Cherry tomatoes, chopped
½ cup	Chopped coriander
¼ cup	Chopped mint
1	Lime, use the zest and juice only
1 large	Salmon fillet, bones removed (Main)
4	Lime wedges, to serve

Directions

1. 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.
2. To make the salsa, in a bowl combine the mango, spring onions, tomatoes, lime coriander and mint.
3. 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.
4. Spread the salsa over the salmon and serve with the teriyaki sauce and lime wedges.