• 8 tbsp soy sauce

  • 4 tbsp light brown sugar

  • 1 tbsp sesame oil

  • 2 garlic cloves, chopped

  • 4 salmon fillets, skin on

  • 2 tbsp vegetable oil

  • For the courgette frites –

  • 2 courgettes, cut into batons

  • 200ml (7floz) milk

  • 200g (7oz) plain flour

  • 1 tsp cayenne pepper

  • salt and black pepper

  • vegetable oil for frying


  • For the salmon:

  • 1.

    Heat the vegetable oil in a frying pan. In a large bowl mix together the soy, sugar, garlic and sesame oil and set to one side. Place the salmon skin side down in the pan and fry until the skin is crispy. Turn over the salmon and pour in the teriyaki glaze. Fry until the salmon is cooked through and the glaze is sticky and reduced.

  • For the courgette frites:

  • 1.

    Heat the vegetable oil in a wok. In a large bowl mix together the flour and cayenne with some salt and pepper. Pour the milk into another large bowl and add in the courgette batons. Dip the batons in the flour mix and fry batches at a time until golden brown and crisp.

  • To serve:

  • 1.

    Pile the courgette frites on a plate with the salmon and drizzle over the glaze.

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