This canapé needs to be cooked at the last minute, but mixing the marinade, cutting the salmon and spring onion and lining the tin can all be done hours ahead. To simplify even further you can buy teriyaki sauce, but it’s super easy to make your own.
It’s a great main course as well, the amounts here will serve one with some rice and maybe some steamed asparagus or broccoli - healthy too.
Ingredients - makes 10 pieces
120g middle cut salmon
2 tbsp soy sauce - gluten-free versions available (such as Kikkoman)
1.5 tbsp mirin or rice wine vinegar
2 tsp brown sugar
1 small garlic clove, crushed
1 tsp finely grated ginger
Black sesame seeds
1 small salad onion
To make the marinade, heat the soy, mirin, garlic and brown sugar until the sugar has dissolved.
Add the grated ginger and cool.
Skin the salmon and cut off any dark fatty bits (you can leave this, but on a canapé it doesn’t look very appetising).
Cut the salmon into even sized pieces, mine were approximately 2cm x 2.5cm.
Put the salmon pieces in the marinade for 30 minutes to one hour. Turn the salmon over a couple of times to allow the marinade to be evenly absorbed.
When ready to cook: heat the oven to 180°. Put the salmon pieces on a lined baking sheet, pushing the pieces snugly together so they don’t dry out.
Cook for 5 minutes.
Meanwhile put the marinade back in a saucepan and reheat. Let it boil for a few minutes to thicken slightly.
Remove from the oven, brush a little marinade over the salmon pieces and generously sprinkle with black sesame seeds. Top with a couple of circles of salad onion. Put the salmon on spoons or spear with a bamboo stick and serve.