I really like to serve teriyaki dishes at home - my kids love them with rice and kimchi; teriyaki's sweet saltiness seems to go well with the rice and kimchi's spicy, fermented pickle. The teriyaki sauce here is a pretty standard recipe, so you could substitute the salmon with chicken, pork or even beef.
4 x 150g salmon fillets, skinless
1 tbsp vegetable oil
steamed white rice, to serve
1/2 punnet micro herbs, to serve
For the marinade
1/2 cup sake
1/2 cup mirin
1/2 cup soy sauce
2 tbsp castor sugar
1. Combine marinade ingredients in a pan, bring to boil, boil for 1 minute. Cool.
2. Pour marinade over fish fillets in a large, shallow dish. Marinate for an hour in the fridge, turning halfway.
3. Preheat oven grill to medium. Place rack as close as possible to the grill while still able to fit an ovenproof pan beneath.
4. Drain marinade from salmon and place in a small pan; simmer over moderate heat for about 20 minutes or until reduced to about half a cup. Reserve.
5. Heat oil in an ovenproof pan over a high heat. Place salmon fillets, presentation side down, in the pan. Colour for a minute, then gently turn to other side. Cook for another minute, then place under grill.
6. Grill fillets for 2-4 minutes each side depending on thickness, brushing the reserved teriyaki sauce over fish to glaze. Remove from heat and rest for 5 minutes.
7. Serve with steamed rice and any juices left in the pan. Garnish with micro herbs.