Directions

To Prep

1. In a small foil BBQ tray or baking tray lined with foil, lightly coat the bottom with sesame oil. Place the 2 salmon fillets on the oiled tray. Cut a grid pattern onto the top of the salmon with a knife and pour the teriyaki marinade into the cuts and around the salmon. Place the tray into the fridge and leave for 15 mins while heating up the BBQ to medium.
2. Meanwhile, prepare the salad dressing. Squeeze the juice out of 2 limes into a small jug. Grate palm sugar into the lime juice. Keep stirring the dressing until the palm sugar dissolve. Use a bit less palm sugar if a sourer taste is preferred. Add fish sauce and give it a good stir. Give the dressing a taste, it should taste noticeably savoury as well as tangy and sweet. Add more fish sauce a little at a time until perfectly savoury according to your taste. Add diced fresh chillies and give the dressing a final stir. Leave the chillies out if spicy flavour is not preferred.

To Cook

1. Take the salmon out of the fridge and place the tray on the BBQ and close the lid. It should take about 12-15 mins to cook, depending on how soft you like your salmon and how hot your BBQ is. Check on it after 10 mins to see how it’s going.
2. While the salmon cooks, prepare the salad. For a delicious (and photogenic) salad, use a spiralizer to thinly slice the daikon, cucumber, carrot and red onion into ribbons. Alternatively, you can grate the vegetables or finely slice them in a food processor. Put all the vegetables into a large salad bowl and cut any long ribbons into smaller pieces with a clean pair of kitchen scissors. Rinse the fresh herbs, pat them dry and then tear them into the salad. Pour the dressing over the salad and toss thoroughly. Garnish the salad with sesame seeds and divide into 2 bowls.
3. Once the salmon is nearly cooked, take the tray off the BBQ and leave it for 5 mins on the bench. The salmon will keep cooking for a few minutes. Once slightly cooled, flake the warm salmon over the top of the salad in each bowl. Pour the remaining marinade from the BBQ tray over the salmon for extra Teriyaki deliciousness. Garnish each bowl with more sesame seeds and a few sprigs of fresh coriander if desired.
4. Grab your chopsticks and dig in, yum!