200-250g salmon fillet, Shiso Teriyaki, olive oil, lime cheek, wasabi

METHOD

Heat a non-stick pan over medium high heat. Place some olive oil in the pan, pat the salmon fillet dry, and season lightly with sea salt.

Place salmon in the pan, and gently press down with a spatula. Fry until the flesh turns a nice golden brown, turn over and repeat on the other side (approximately 3 mins each side).

Place 1/3 cup of Shiso Teriyaki into the hot pan and baste the salmon with the sauce as it bubbles away and reduces to a nice shiny glaze.

Serve with a lime cheek and a knob of wasabi.