About the Recipe
Reserve any left over sauce (it keeps for 1-3 days in the fridge) and use it as a dip for chicken skewers or our tofu skewers below.

Ingredients
2 Large Salmon Fillets
3 tbsp Teriyaki Sauce
3 tbsp Hoisin Sauce
3 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tbsp Sesame Oil
65g Light Brown Sugar
3 Cloves Garlic
1 inch Ginger, grated
Garlic Broccoli:
1 head Broccoli
2 Cloves of Garlic
2-3 Spring Onions, sliced
Preparation
Step One
Combine the teriyaki sauce, hoisin sauce, soy sauce, rice vinegar, sesame oil, garlic, ginger and light brown sugar in a bowl and mix to form a sauce.
Step Two
Add the salmon to the bowl and marinate for 20 mins to overnight (depending on time frame).
Step Three
Bake the salmon in a preheated oven at 200 degrees C for 12 to 14 minutes or until the salmon is flaky and cooked though. Reserve the marinade.
Step Four
While the salmon is cooking reduce the marinade in a small pan by bringing it to the boil and then turning the heat to low for 3-4 mins.
Step Five
Chop broccoli into florets, then blanch for 2 mins in boiling water, gently fry the garlic and stir fry with the broccoli.
Step Five
Pour the sauce over the salmon and garnish with spring onions, serve with rice, and some greens such as boiled broccoli.