This teriyaki salmon recipe is simply delicious yet easy to make. You can use either fresh or frozen salmon and serve with boiled rice and a light and fresh cucumber salad. Pick up a recipe card in store or online at www.beckettsfarm.co.uk

Serves 4 Ready in 30 minutes

Ingredients

1 tbsp sunflower oil

5 tbsp soy sauce

5 tbsp mirin or dry sherry

1 tbsp golden caster sugar

1 piece fresh root ginger, peeled and finely grated

2 garlic cloves, crushed to a paste

4 fresh or frozen boneless, skinless salmon fillets

360g rice (boiled in time to be served with the rest of the dish)

For the cucumber salad

1 small cucumber

1 tbsp rice wine vinegar

1 tbsp soy sauce

½ tsp golden caster sugar

1 tbsp toasted sesame seeds

Method

Place the grill on a high heat and brush a sturdy baking tray with oil. In a large bowl, mix the soy, mirin, sugar, ginger and garlic together until the sugar has dissolved, then toss the salmon gently in the soy mix until coated. Tip the remaining marinade into a small saucepan and bring to a simmer

Place the tray about 4in away from the heat and grill for 15- 20 mins dependant on whether you have used fresh or frozen salmon. Brush the fish every few mins with the simmering marinade until cooked through and glazed. If the fillets are thick, you may need to turn them on their sides so they cook evenly. Remove from the grill. Simmer the marinade until sticky, then pour it over the cooked salmon.

For the cucumber salad, use a swivel blade peeler to peel the cucumber into slices. Make the dressing by mixing the vinegar with the soy sauce, sugar and sesame seeds. Toss the cucumber with the dressing and serve with the salmon and boiled rice.