Teriyaki Salmon
We love teriyaki salmon. Using our homemade teriyaki sauce, this dish is ready in no time. We frequently eat this atop a bowl of seasoned sushi rice with various raw & stir-fried vegetables. Our favourites include sautéed mushrooms, blanched spinach, raw carrots, pickled ginger, and a soft-boiled egg.
Ingredients:
(makes 1 serving)
1 big salmon fillet (±250g); we prefer skin on
±40 ml homemade teriyaki sauce
Juice of a ±2 cm knob of ginger
¼ tsp cornstarch
Optional: Sesame seeds and spring onion
Special Equipment Needed:
Optional: Brush
Instructions:
Finely grate the ginger into a small bowl and squeeze out its juices using the back of a spoon.
Cut the salmon in half lengthwise.
Lightly dust the salmon fillet with cornstarch. Use a brush to help spread a thin layer evenly. The recipe will work without, but this helps thicken the teriyaki sauce while cooking.
Add some vegetable oil to a pan pre-heated over medium-high heat. Add the salmon. If you are using skin on fillets, start with the skin side down.
Fry for 2-3 minutes to get the skin nice and crispy before flipping and frying for another 1-2 minutes.
Remove the salmon from the pan onto a plate. It will go back into the pan later, so don’t worry if it is still quite undercooked at this stage.
Use a paper towel to remove any excess oil from the pan.
Now, add your homemade teriyaki sauce and ginger juice. Lower the heat to medium.
Let the sauce thicken for 1-2 minutes and watch it turn into a beautiful glaze before adding the salmon back into the pan.
Use a spoon to baste the salmon with the sauce. That way, you can avoid having to flip the salmon too often while cooking.
Plate and optionally garnish with some chopped spring onion and sesame seeds for some freshness and balance.
Enjoy!
