First make the Teriyaki sauce and if you have time, make it the day before and marinade the salmon fillets in it overnight. If not, make it a few hours ahead to give the salmon time to soak up the flavours of the sauce.
To make the sauce mix the sake, honey, mirin, soy and 1 minced clove of garlic together in a saucepan and simmer on a low heat until the liquid starts to reduce and thicken. Remove from the heat and allow it to cool completely before adding to the fish.
Pre-heat BBQ for a couple of minutes with the paella pan in place.
Fry the ginger and garlic with a little oil for one minute then add the broccoli. Once the broccoli starts to char remove it all from the heat, then drizzle over the sesame oil and toss to coat.
Cook the rice separately and keep to one side, covered.
Back in the paella pan add the salmon fillets and cook on a low heat with the lid on for 5/6 minutes, or until cooked through.
Serve the salmon with the rice and the chargrilled broccoli.
Note: Marcus is using the Carri Chef 50 and Paella Pan 40 for this recipe, but it would also work well with the Grillo Chef, Citi Chef or Safari Chef using the Chef Pan 40, Chef Pan 50 and Paella Pan 30/50.