Teriyaki Salmon with Mango Salsa
A good teriyaki is made even more delicious when the fish is left to sit in the sauce overnight in the fridge, but there is nothing to say that it can’t be inst
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Cooking tools:
- Nonstick skillet
- Aluminum foil
- Stove
- Microwave
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Spatula
- Zip-top bag
- Freezer
- Refrigerator
- Plate
Ingredients
- 150ml water
- 1 teaspoon cornflour
- 4 tablespoons soy sauce
- 4 tablespoons runny honey
- 1 tablespoon fish sauce
- ½ tablespoon ground ginger
- ½ tablespoon garlic granules
- ½ tablespoon chilli flakes
- 4 salmon fillets
- 250g ready-cooked basmati rice
- 2 tablespoons vegetable oil, for frying
- white sesame seeds (optional)
- 500g mango chunks or a 420g tin of mango, drained
- 1 lime, zest and juice
- 1 tablespoon dried coriander or a small handful of fresh coriander, chopped
- 1 red chilli, frozen or fresh
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