This recipe came about after frequent requests from my husband, 'please Pussycat no more pasta! Can't we have some salmon?'

I was tempted to tell him where he could shove the salmon but I was inspired to cook this teriyaki salmon after a suggestion from Tracy Bevan. (I first met Tracy through her advocacy work for the McGrath Foundation. She impressed me and my friend Sarah Harris so much that we joined her to do Miss Muddy, a breast cancer fundraiser)

Anyway, back to the salmon recipe! Tracy suggested trying Teriyaki salmon during one of our Instagram #craphousewife chats. She was cooking it for her family that night! I googled Teriyaki salmon and was inspired by this easy recipe on Natasha's Kitchen.

Ingredients: 4 salmon fillets, 3 tablespoons teriyaki sauce, 3 tablespoons soy sauce, one tablespoon white vinegar, 1/3 cup brown sugar, 1/2 teaspoon ground ginger, microwave bag of rice (my fav)

Method: Preheat oven 200 degrees celsius, put foil on baking tray, combine all the sauce ingredients until the sugar has dissolved. Then put salmon fillets into a mixing bowl and pour the sauce over the top. (I just did this with 2 of the fillets as I knew my daughters will only eat plain salmon) Cover the mixing bowl with plastic wrap and let it marinate for 20 minutes(mine only lasted 10 minutes as I get very impatient!) Next put the salmon on the foil (keep the marinade) and bake for around 15 minutes. Depending on how thick the salmon is, and how you like it cooked, it could take longer or shorter! So keep an eye on it. While the salmon is baking, put the remaining marinade in a sauce pan, bring to the boil, the reduce heat and simmer for around 3-4 minutes. The sauce should thicken slightly. Once the salmon is out of the oven, pour the marinade over the top of it and serve with rice or salad. 

Success rate: Four out of four! (Mum isn't staying with us at the moment) Petee and I ate the teriyaki salmon, and the girls happily ate their plain salmon with rice and a squeeze of lemon!