• Rinse the salmon fillets under cold water and pat dry.

• To make the teriyaki sauce, mix the ingredients in a saucepan and stir over a medium heat until the sugar has dissolved. The sauce can be used immediately or cooled and refrigerated.

• Marinate the salmon in a little sauce for 10 minutes. Drain, reserving the marinade.

• To cook, heat a little oil in a frying pan and sauté the vegetables for 2-3 minutes until they are cooked through but still crisp. Remove, drain, and keep warm.

• Wipe out the frying pan with paper towel and add a little fresh oil. Heat the oil and sauté the salmon over a medium to high heat for 1-2 minutes, until slightly browned, turn gently and brown on the other side. Be careful not to over cook.

• Drain off excess oil so that the pan is fairly dry. Pour a little teriyaki sauce over the salmon and continue to cook for a few minutes, turning and basting the fillets so that they are well coated.

• To serve, remove the salmon from the pan and serve on individual plates. Simmer the remaining teriyaki sauce until it is thick and syrupy and with big bubbles, be careful not to over-reduce it, as it burns easily. Spoon the sauce over the fish, add the warm vegetables, and serve immediately.