Teriyaki Salmon

1. Grate into a bowl the ginger, add the garlic crushed with the finely diced chili.

2. Add the soy sauce, Rice Wine, Agave Nectar and the Chinese five spice. Mix together and add the salmon fillets.

3. Marinate for a minimum of 15 mins. Salmon can marinate for up to a day in the fridge with cling film covering.

4. Heat Pan on the hob to a medium/high heat and spray a few sprays of oil into the pan. Add salmon fillets skin side down.

5. Turn salmon every 2 minutes onto each side until the surface becomes coloured and caramelised.

6. Removed Salmon, leave to rest and turn heat up to high. Add the marinade and cook until it thickens slightly to form sauce.

7. Serve with accompaniments and pour sauce over the salmon.