Ingredients
500 g salmon fillet
1 tbsp teriyaki sauce
1 tsp sesame oil
1 tsp ginger, grated
3 tbsp GF soy sauce
½ tbsp brown sugar
½ tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
Directions
Slice the salmon into 7 cm pieces. Place the pieces in a large bowl or a plastic storage bag.
In a small bowl, whisk the teriyaki sauce, sesame oil, grated ginger, soy sauce, brown sugar, and SIDS LOW SUGAR RASPBERRY VINEGAR.
Pour half of the sauce over the salmon pieces and let them marinate for 15 minutes in the refrigerator.
Preheat the oven to 215°C. Line baking tray with foil and place the marinated salmon on top, leaving an 2 cm or so space between each one.
Bake the salmon for 8-10 minutes, until the internal temperature reaches 60°C.
While the salmon is baking, add the remaining sauce into a pan and simmer for 2 minutes. Remove the pan from heat and set it aside.
Remove the baked salmon from the oven and brush it with the sauce. Optionally, garnish it with chopped chives or spring onions. Enjoy!
