Grilled Salmon Teriyaki

Method

1. Combine all the ingredients except the salmon and stir until the sugar dissolves.
2. Rinse the salmon under cold running water and pat dry. Divide each steak into two pieces by cutting along either side of the central bone and then discarding the bone.
3. Place the salmon in a shallow glass or ceramic container and pour 250ml (9fl oz) of marinade over the fish.
4. Cover and refrigerate for 2 hours, turning the fish occasionally.
5. Remove from the fridge and bring to room temperature before cooking.
6. Prepare grill. Remove the salmon from the marinade, reserving the liquid.
7. Place the fish on an oiled grill rack, not too close to the heat. Turn and brush with the reserved marinade.
8. Cook for 3-5 minutes on each side, depending on the salmon's thickness.
9. Serve with steamed fresh green cucumber, cut in thin slices on a bed of basmati rice and garnish with roasted sesame seeds.