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 for these in my books…

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