¼ cup teriyaki sauce
2 Tbsp honey
2 Tbsp rice wine vinegar
1 Tbsp sesame oil
1 Tbsp fish sauce
2 tsp soy sauce
1.5cm piece fresh ginger, grated
1 clove garlic, grated
1kg side salmon, skin on
¼ cup water
Sesame seeds, mixed micro herbs, snowpea tendrils and lime wedges, to serve
In a shallow dish, combine teriyaki, honey, vinegar, sesame oil, fish sauce, soy, ginger and garlic.
Add fish, turning to coat well. Marinate for 15 minutes.
Meanwhile, preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Line an oven tray.
Drain marinade from fish, reserving, and place fish on prepared tray. Bake for 10-15 minutes until cooked, with a slightly pink centre.
Meanwhile, pour marinade into a saucepan with water. Bring to the boil over medium heat, stirring. Reduce heat to low. Simmer for 3-4 minutes until sticky.
Arrange fish on a serving platter. Drizzle with marinade, sprinkle with seeds, scatter with herbs and tendrils, and accompany with wedges. Cut into portions to serve warm or at room temperature.