This has quickly become my favourite way to cook a salmon fillet. It goes amazing with rice and the sweetness of the teryiaky complements the delicacy of the salmon extremely well.

Outside of salmon, tuna, swordfish and bream, my fish cooking skills are severely limited, partly due to a lack of interest. This recipe has taught me to love turbot. It shouldn’t work, it seems weird, but somehow it is great. The sauce does not cover the taste of the rubot, if anything it enhances it creating an interesting mix of flavours. It is also simpler that it sounds