4 x 150 g (5 oz) thick fillets of salmon, skinned
2 tbsp vegetable oil
150 g (5 oz) button mushrooms, sliced
150 g (5 oz) beansprouts
For the marinade
2 fl oz sake (rice wine) or sherry
1 fl oz mirin
1 tbsp caster sugar
Mix all the ingredients for the marinade together in a saucepan and stir over a medium heat until the sugar has dissolved. Take off the heat, add the salmon and marinate for 10 minutes.
Heat half the oil in a frying pan or wok and saute the mushrooms for 2 minutes, then add the beansprouts and cook for further 2 minutes.
Meanwhile, drain the salmon, reserving the marinade. Heat the remaining oil in a frying pan and saute the salmon for 1-2 minutes on each side or until slightly browned. Pour away the excess oil from the frying pan. Alternatively, it is particularly good if you cook the salmon on a very hot griddle pan brushed with a little oil.
After 2 minutes of cooking pour a little of the teriyaki sauce over the salmon and cook for a few minute, basting occasionally. Simmer the remaining teriyaki sauce in a small saucepan until thickened. Divide the vegetables between four plates, place the salmon on top and pour the teriyaki sauce over the fish. Serve with basmati rice.