Teriyaki sauce - Salmon

1. Preheat oven to 220C/ 425F/ Gas7, put the baby carrots and new potatoes in a large bowl, add olive oil, sea salt and freshly ground black pepper to mix together, lay out onto a baking tray, place in the oven and roast for 45 minutes, turn over once.
2. Make the teriyaki sauce by adding 4 tablespoon soy sauce and 4 tablespoon sugar in a pan over low heat until simmer, continue to simmer for 2 more minutes to thicken, stir gently. Mix in 2 tablespoon mirin ( Japanese sweet rice wine - available in major supermarkets ) and then divide into 2 portions, use 1 portion now and keep the other portion in a clean jar when cool, cover and leave in the fridge for future use, can keep for a few weeks.
3. Lay the salmon skin side down on a baking tray, add a little sea salt and black pepper, brush a thick layer of the teriyaki sauce over the fish, put in the oven after the potatoes and carrots have been roasted for 30 minutes, bake the fish for 12 - 15 minutes until just cooked. If you can see the white protein - albumin seeping out, signs of the fish being over cooked, take the tray out straight away. 
4. Lift the fish gently from the skin and place on plates, serve with roasted baby carrots, new potatoes, cherry tomatoes and salad. 

1. 預熱烤箱 220C/ 425F/ Gas7，先把需要份量的小馬鈴薯和胡蘿蔔放在大碗中，加入適量的橄欖油、海鹽和黑胡椒末拌勻，鋪平在烤盤上，放入烤箱烤 45 分鐘左右，期間反轉一次。
2. 接著做烤三文魚的特別照燒醬汁: 把 4 湯匙的生抽 (醬油) 和 4 湯匙的砂糖加進小平底鍋內，以小火煮至微沸後再慢慢燉 2 分鐘左右至稠，輕微攪拌。然後加 2 湯匙的味琳 (日本甜米酒，各大超市有售) 拌勻，將醬汁分成 2 份，1 份即用，1 份待涼後置清潔小瓶內蓋著放冰箱冷藏留作下次應用，可保存數星期。 
3. 把三文魚皮向下排開在另一烤盤上，磨上少許海鹽黑椒末，掃上厚厚的一層照燒醬汁，在馬鈴薯紅蘿蔔烤了30 分鐘後把魚放進烤箱，烤 12 - 15 分鐘至剛熟，如果有白色蛋白液呈現，便是過熟，要馬上取出。
4. 把魚輕輕從皮上鏟起，和烤小薯春季胡蘿蔔盛盤，伴以小車厘番茄和沙拉便成。