Salmon Teriyaki with Chimichurri Hot

Ingredients

Teriyaki sauce:

• 1/3 cup low-sodium soy sauce or coconut aminos (or gluten-free )
• 1/4 cup fresh orange juice
• 1 tbsp chimichurri hot
• 2-3 tbsp water
• 2 tbsp honey
• 2 garlic cloves, minced or pressed
• 1 tbsp minced fresh ginger
• 1 tsp chili flakes, or to taste
• 1/2 lemon, juiced
• 1/2 tbsp gluten-free flour

Instructions

Mix all ingredients into a bowl and whisk until combined.

Place 800g salmon cut into roughly 150g slices into a baking try and our over teriyaki sauce.

Place try in a preheated oven at 200’C or gas mark 7 for 12-15 min.

Removed tray and spoon over the thickened teriyaki sauce.

Serve with a sprinkle of sesame seeds and soe finely chopped spring onions.