Maybe you’ll stumble upon the perfect hangover cure after a night out in Birmingham, or perhaps you’ll call home and finally get your gran’s secret ingredient for her famous Sunday roast. You might experiment with a recipe from this book and create your own brilliant variation or discover a new favourite dish during your travels. Happy cooking! MAKE THIS BOOK TRULY YOURS The following blank pages are for your own discoveries 50 | | 51 THE UCB COOKBOOK AIR FRIED TERIYAKI SALMON Ingredients 1. In a bowl, mix soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Place salmon fillets in a shallow dish or zip bag and pour over the marinade. Let it sit for 10–20 mins (or while you prep your sides). 2. Preheat your air fryer to 190°C (375°F) or oven to 180°C. Lightly oil the basket or use greaseproof paper to prevent sticking. Place salmon skin-side down and cook for 7–9 mins (air frier) or 10 mins in the oven, depending on thickness. It should flake easily with a fork. 3. Serve with steamed rice or noodles, stir-fried veggies or edamame. Drizzle with extra teriyaki sauce and sprinkle with sesame seeds. Salmon fillets 2 (150-180g each) Soy sauce 3 tbsp Honey or brown sugar 1 tbsp Rice vinegar or lemon juice 1 tbsp Garlic clove 1 Ginger, ground ¼ tsp Sesame oil 1 tsp Optional: sesame seeds and chopped spring onions for garnish Country of origin Japan Servings 2 Recipe by Hafiza Rasool Cooking time 30 minutes Cooking instructions
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