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Teriyaki salmon, served with Asian coleslaw

• Preparation:
  10 minutes
• Cooking time:
  10 minutes
• Difficulty
  level:

Marinate for at least 10 hours

Marinade:

• 4 tbsp. vegetable oil
• 4 garlic cloves, thinly sliced
• 1 onion, finely chopped
• ½ cup (125 ml) soy sauce
• Juice from 4 lemons
• ¼ cup (60 ml) brown sugar
• 2 tsp. (10 ml) toasted sesame oil

1. In a pan, heat 4 tablespoons of vegetable oil and briefly fry the garlic and onion. Add the soy sauce, lemon juice, brown sugar and sesame oil.
2. Simmer at medium-low heat until the marinade is slightly reduced.
3. Let cool completely.
4. Pour the marinade into a bowl or a plastic bag with a seal.

Salmon:

• 6 to 8 pieces of salmon fillets (about 150 g each) or 1 or 2 whole fillets, skinned
• Vegetable oil
• Pepper to taste

1. Place salmon fillets in the bag or bowl and coat well with marinade. Seal the bag or cover the bowl and refrigerate for at least 10 hours.
2. Preheat oven to 500°F. Place salmon fillets on a baking sheet lined with aluminum foil, then brush with vegetable oil and add pepper.
3. Broil in the oven for 5 to 7 minutes for small pieces, or for 10 to 13 minutes for whole fillets.
4. Pour marinade into a pan and bring to a boil, stirring occasionally. Reduce heat and let simmer for 2 minutes. Serve as a topping sauce.

Asian coleslaw:

• 1 head of cabbage, shredded
• 4 green onions, chopped
• ½ red pepper, thinly sliced
• ¼ cup (60 ml) rice vinegar
• 1/3 cup (80 ml) sugar
• 1 tsp. (5 ml) sesame oil
• 1 tbsp. (15 ml) fresh ginger, minced

Mix all ingredients well. Salt and pepper to taste.