Instructions

1. In a shallow dish mix the sesame oil, teriyaki sauce, soy sauce and rice vinegar.
2. Put the salmon fillets in the mixture and coat them well. Rest for 10 minutes.
3. Meanwhile, chop the spring onions and garlic. Slice the mushrooms.
4. Heat the vegetable oil in a shallow frying pan and sauté the spring onion, mushrooms and garlic for about 8-10 minutes under cover and over low heat.
5. When the mushrooms have released their liquid. Take the lid off, turn up the heat and reduce the liquid.
6. Add the salmon fillets and pour over the marinade.
7. Cover with a lid and turn off of heat.
8. Steam for about 5-8 minutes (depending on the thickness of the salmon fillet). Do not overcook the fish!
9. Scatter the sesame seeds over the dish, then some coriander leaves and serve with a dash of lime juice.