Teriyaki salmon with samphire

This is a simple tasty dish that can be done on the BBQ or in the oven. My kids love this with sticky rice. This dish is a great source of protein and good fats and minerals

Serves 4 Prep time: 15 mins + cooking

Ingredients:

800g piece organic salmon, skin on, pin-bones removed.

Marinade

1/3 cup soy sauce

1/4 cup honey

1 cloves garlic, crushed

1 tsp grated ginger

1 tbsp rice wine vinegar

3 tbsp water

3 handfuls samphire **

Method:

1.Mix teriyaki marinade together and pour over salmon, leave to stand for 1-4 hours.

2.Wrap salmon, with marinade in foil and place on BBQ on indirect heat for approx. 15 mins, until salmon is cooked.

3.Bring a saucepan of water to the boil, add in the samphire amd once it comes back to the boil, simmer for 30 seconds, rinse in cold water and strain.

4.To serve, place the samphire on a serving plate and then place the hot salmon and all the sauce on top.

** Samphire  is a succulent halophyte (a plant that grows in salt water), with vibrant green fleshy stalks and finger-like leaves. It has a distinctively crisp and salty flavour. You can buy it from your fish mongers or in the herb section of some supermarkets.

Varitations: This can also be done with trout. You can add chilli if you prefer. You can also bake in the oven, 180C for 20- 30 mins, depending on the thickness of the fish. You could use this marinade for chicken also.

Serving suggestion :

Serve the salmon hot on the bed of samphire, it is also delicious with sticky japenese rice.

Storage: The salmon is also delicious cold, store in fridge for up to 48 hours.