Slow-baked teriyaki salmon
- 1 salmon fillet (about 240g)
- 3 tbs coconut oil, melted
- Sea salt and freshly ground black pepper
- 2 lemons, sliced
- Piece of thumb-size ginger, chopped
- 2 garlic cloves, chopped
- 3 shallots, sliced
- 1/3 cup tamari
- 2 tbs rice malt syrup
- 2 medium zucchini, sliced into strips and then halved
- 1 cup snow peas, topped and tailed, then thinly sliced
- 1 cup rocket
- ¼ cup toasted sesame seeds
Remove the salmon from the fridge and let it sit for 30 minutes to come to room temperature. Preheat the oven to 125°C.
Place the salmon on a baking tray and coat with 2 tbs oil, then season and add 1 lemon. Bake for 20 minutes until it’s still pink but gently flakes away with a fork.
Heat a pan over medium heat and add the remaining oil, along with the ginger, garlic and shallots and cook for 1 minute. Add the tamari, rice malt syrup and 3 tbs of water and bring to the boil, then reduce the heat and simmer for 5 minutes.
Add the zucchini and snow peas to a bowl, add the rocket and salmon and mix through. Drizzle over the sauce and top with the extra lemon and sesame seeds. Serve.