6 Tbsp. brown sugar
100ml Jack Daniels
60ml Kikkoman soy sauce – less sodium
2 Tbsp. peeled & grated ginger
30ml fresh lemon juice
6 garlic cloves, peeled and crushed
½ tsp. ground black pepper
4 x 125g salmon portions
2 Tbsp. toasted white sesame seeds
3 Tbsp. thinly cut spring onion for garnish
Combine the first 7 ingredients into a large zip lock plastic bag. Add the salmon and seal the bag. Marinate in the fridge for 2 – 6 hours. Make sure the marinade is spread evenly over the portions.
Heat a large non-stick pan over medium heat. Coat the pan with cooking spray. Add the salmon and marinade to the pan and cook the fish for 4 minutes per side or until it flakes easily. Place the portions on a plate and add 2 tablespoons of marinade over each portion. Sprinkle with the toasted sesame seeds and garnish with spring onion (the garnish optional).