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4 x 175g fillets or steaks of Scottish salmon
1 dessert spoon vegetable oil
4 tablespoons teriyaki sauce
1 teaspoon honey
2 tablespoons water
2 slices fresh ginger, cut into matchsticks
1 piece red pepper, cut into matchsticks
½ a cucumber
4 cherry tomatoes
1 teaspoon toasted sesame seeds
A few thin slices of red onion
Cook salmon fillets in oil for 4 minutes each side.
Remove and keep warm.
Wipe pan with kitchen paper.
Add teriyaki sauce, honey and water to the pan, bring to the boil then simmer until thick and glossy.
Using a potato peeler make ribbons out of the cucumber. Place in a bowl with the ginger and pepper and pour in boiling water.
Leave for 2 minutes then drain.
Arrange cucumber in a small pile on each serving plate, add sliced cherry tomatoes and red onion.
Place fillets on plate and top with blanched ginger and red pepper. Spoon over the sauce and scatter with sesame seeds.
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