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  • 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

  • 1 1/2 fl oz soy sauce
  • 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.

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