January 6, 2013

Teriyaki salmon

When it comes to different Asian cuisines, I have many favorites. One of them is the Japanese teriyaki chicken or fish. Learning how simple it is to make the teriyaki sauce, I definitely wished to try my hand at it. I wish to cook something ‘new’, try new recipes and techniques for holidays and special occasions, and making the teriyaki salmon seemed perfectly fitted for one such. What is a better way to celebrate than trying something new with my favorite fish? The pan-fried salmon basted with the salty-sweetish teriyaki sauce was yummy. With a simple side of shredded carrot, it was delicious and refreshing lunch.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

2 skinned salmon fillets (~180g each)
1/3cup Japanese soy sauce
1/3cup mirin
2tbsp sake
1/2tbsp sugar

1/2cup shredded carrot
2tbsp sushi vinegar
1sp lemon rind
1sp black sesame seed


1.      Mix together the soy sauce, mirin, and sake to prepare the teriyaki marinade. Marinate the salmon fillets in the sauce for 10 minutes, turning over the fillets once in between so that both sides are soaked in the sauce.
2.      Remove the fillets from the marinade. Set the marinade aside for later use.
3.      Heat a greased pan. Put the salmon fillets and hold them down gently. Pan-fry the salmon fillets on medium heat, brushing with the marinade occasionally. When the fish is fried to almost desired doneness, flip over and fry a minute more.
4.      In the meantime, bring the reserve marinade to boil. Then simmer until the sauce thickens.
5.      Serve the salmon drizzled with sauce.

Shredded carrot:

1.      Shred the carrot. Soak it in iced water for 15 minutes. Drain well.
2.      Add the black sesame seed, lemon rind, and vinegar. Give it a toss and serve with the teriyaki salmon.

If you are using store bought teriyaki sauce, dilute it with mirin, sake, or water, as the store bought sauce is a bit thicker than the homemade one.

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