Teriyaki sauce with Salmon fillets

Why do I call this Teriyaki sauce with Salmon, because the highlight of this recipe is the Teriyaki sauce, more then the protein.  I have tasted teriyaki sauce from the supermarket before, and making it fresh is all the difference.  I have made this over and over, and the teriyaki can be modified slightly and still be delicious.

Ingredients

• 2 salmon fillets
• 4-5 tbsp dark soy sauce
• 1 lime, zest and juice
• 1 small chilli
• 2 tbsp maple syrup
• 1 fat garlic clove, finely chopped
• 1 chunk of ginger, finely chopped
• bunch of coriander, chopped
• 1 tbsp sesame oil
• extra lime juice (or lemon or not)

Preparation method

1. Heat some sesame oil in a pan and fry the ginger, garlic and chopped chilli.
2. Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky.
3. Note:  DON'T let the teriyaki cook too long or too high.  It will caramelize and will separate (yuk!).
4. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan.
5. When the sauce is reduced add the salmon to the teriyaki sauce frying pan.
6. Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander.