Family Recipes - Salmon Teriyaki

This is one of my favourite way of cooking salmon and this dish is very popular with my children too! Just be careful not to overcook the fish, I like it moist and slightly undercooked in the centre.

Don’t worry about the alcohol in sake it all evaporates during cooking but gives a wonderful flavour to the salmon. My children and I all love Japanese food and it is well worth investing in a bottle of sake and mirin (a sweet Japanese cooking wine) as these are also good for making marinades and adding to stir fries. You will find lots of family recipes [1] for these in my books [2].

Salmon Teriyaki

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That old-wife’s tale, fish is good for the brain may well be true, Oil rich fish like salmon, mackerel and tuna are good brain boosters. This is due to the high levels of omega-3 essential fats which optimise messaging between nerve cells in the brain. Good intakes are important for normal brain functioning. Research suggests that a diet rich in omega-3 acids may improve the performance of children who are dyslexic or hyperactive. Eating oily fish twice a week also helps to protect us against heart disease and strokes. Interestingly tinned tuna does not contain essential fatty acids.

Ingredients

80 ml (3fl oz) soy sauce
100 ml (4 fl oz) sake (Japanese rice wine)
50 ml (2fl oz) mirin (sweet Japanese cooking wine)
2 tbsp caster sugar
4 X 150g thick fillets of salmon, skinned
4 tbsp vegetable oil
250g button mushrooms, sliced
200g beansprouts
3 tbsp finely sliced spring onion
200 g basmati rice

Method

Mix the ingredients for the marinade together in a saucepan and stir over a medium heat until the sugar has dissolved. Allow to cool down, then place the salmon in a dish, pour over the marinade and set aside for 10 minutes.

Cook the rice according to the instructions on the packet.

Heat half of the oil in a frying pan or wok and sauté the mushrooms for 2 minutes, then add the beansprouts and spring onions and cook for 2 minutes more.

Meanwhile, drain the salmon reserving the marinade and pat dry.

Heat the remaining oil in a frying pan and saute the salmon for about 2 minutes each side or until slightly browned.

Pour away the excess oil from the pan. Alternatively you can cook the salmon on a very hot griddle brushed with a little oil. Whichever method you choose, after 2 minutes pour a little of the teriyaki marinade over the salmon and continue to cook for a few minutes, basting occasionally.

Simmer the remaining marinade in a small saucepan until thickened.

Divide the vegetables between four plates, place the salmon on top and pour the teriyaki sauce over the fish.

Information

Suitable for freezing

Ingredients:

Body Us:

This is one of my favourite way of cooking salmon and this dish is very popular with my children too! Just be careful not to overcook the fish, I like it moist and slightly undercooked in the centre.

Family Recipes - Salmon Teriyaki

[5]

Ingredients

4 thick salmon fillets (approximately 5 ounces each), skinned
2 tablespoons vegetable oil
1 cup sliced button mushrooms
1 cup bean sprouts

Marinade

6 tablespoons soy sauce
1/2 cup sake (rice wine)
1/4 cup mirin (sweet sake for cooking)
2 tablespoons sugar

Method:

Heat 1 tablespoon of the oil and sauté the mushrooms for 2 minutes, then add the bean sprouts and cook for 2 minutes more. Meanwhile, drain the salmon, reserving the marinade. Heat the remaining 1 tablespoon oil in a frying pan and sauté the salmon for 1 to 2 minutes on each side or until browned. Pour away the excess oil from the frying pan. Alternatively, it is particularly good if you cook the salmon on a very hot griddle pan brushed with a little oil.

Whichever method you choose, after 2 miuntes pour a little of the teriyaki marinade over the salmon and continue to cook for a fw minutes, basting occasionally. Simmer the remaining marinade in a small saucepan until thickened. Divide the vegetables among four plates, place the salmon on top, and pour the teriyaki sauce over the fish.

Information:

Suitable for freezing

Makes 4 servings