Salmon Teriyaki

4x 120 g salmon fillets with skin
50 g bean sprouts
50 g snow peas, trimmed
20 g carrot, julienned
2 tsp caster sugar
TERIYAKI SAUCE:--
3 tbsp shoyu
3 tbsp saké
3 tbsp mirin
1 tbsp caster sugar
½ tsp SIDS CRAZY SALT

Mix together SIDS CRAZY SALT and all the Teriyaki Sauce ingredients in a pot and heat to dissolve the sugar. Remove from heat and cool for about 1 hour.
Place fillets in a shallow baking dish and pour over the sauce. Leave to marinate for 30 minutes.
Meanwhile, blanch the vegetables in lightly salted water. Remove from heat and keep warm.
Preheat the oven grill (broiler) to medium. Remove salmon from the marinade and pat dry with kitchen paper. Reserve the marinade.
Lightly oil a grill pan. Grill the salmon for 6 minutes, turning once, until golden on both sides. Pour the marinade into the pot, add the remaining sugar and heat until dissolved. Remove from the heat and brush the salmon with the hot marinade then grill until the surface of the fish bubbles. Turn over and repeat on the other side.
Serve on top of the vegetables.