Salmon Teriyaki
It is well worth investing in a bottle of sake or sherry and mirin (a sweet Japanese cooking wine), as you will want to make this Salmon Teriyaki recipe over and over again.
Next you have to try this Teriyaki Salmon Poke Bowl
Ingredients
4 x 150 g (5 oz) thick fillets of salmon, skinned
2 tbsp vegetable oil
150 g (5 oz) button mushrooms, sliced
150 g (5 oz) beansprouts
2 tbsp vegetable oil
150 g (5 oz) button mushrooms, sliced
150 g (5 oz) beansprouts
For the marinade
1 1/2 fl oz soy sauce
2 fl oz sake (rice wine) or sherry
1 fl oz mirin
1 tbsp caster sugar
2 fl oz sake (rice wine) or sherry
1 fl oz mirin
1 tbsp caster sugar
Method
- Mix all the ingredients for the marinade together in a saucepan and stir over a medium heat until the sugar has dissolved. Take off the heat, add the salmon and marinate for 10 minutes.
- Heat half the oil in a frying pan or wok and saute the mushrooms for 2 minutes, then add the beansprouts and cook for further 2 minutes.
- Meanwhile, drain the salmon, reserving the marinade. Heat the remaining oil in a frying pan and saute the salmon for 1-2 minutes on each side or until slightly 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.
- After 2 minutes of cooking pour a little of the teriyaki sauce over the salmon and cook for a few minute, basting occasionally. Simmer the remaining teriyaki sauce 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. Serve with basmati rice.
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