Teriyaki Glazed Salmon with Mango Lime Salsa

By Kareem Abdelrahman  

October 10, 2017

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Teriyaki sauce:

1/4-cup soy sauce

1-cup water

1/2 tsp fresh ginger, minced

1 clove garlic, minced

5 tbsp brown sugar

1 tbsp honey

2 tbsp cornstarch, mixed in 1/4 cup cold water

4x Salmon fillets (180 grams each)

Mango Lime Salsa:

2 Ripe Mango, diced

250g Cherry tomatoes cut in half

1/2 Red Chili, minced (optional)

1/2 Red Onion, finely diced

1/2 cup Coriander, finely chopped

1 Lime (or 1/2 a lemon), juiced

Salt and Pepper, to taste


Start by mixing all the ingredients of the salsa in a large bowl, then season to taste with salt and pepper. Store salsa in the fridge till ready to serve.

For the Teriyaki, mix the soy sauce, 1 cup of water, ginger, garlic, sugar, and honey together in saucepan and bring to simmer on medium heat. Once simmering, add the cornstarch mixed in the cold water and cook till sauce thickens, about 2 more minutes.

If preparing in advance let sauce cool, then marinate the salmon in the sauce. If not continue directly to step 4.

Preheat the oven to 160C. Place the salmon on a baking pan lined with parchment paper or aluminum foil. Brush the teriyaki glaze all over the salmon and bake for 15-20 minutes or until cooked to your liking.

Take out of the oven and remove the skin, it should come out easily. Serve salmon with salsa on top and extra teriyaki on the side.

Whole Shrimps are always a feast for the eyes. They are perfect for serving in dinner parties. Make sure to source the freshest shrimp you can get your hands on for the ultimate flavor and texture. Jumbo shrimps would work perfectly as well, though they may need more cooking time. If you fancy, serve them along side some tartar sauce for dipping, and some fresh crusty bread.