Sunday, March 20, 2011

Salmon Teriyaki

I was drawn to this recipe because I wanted to pair it with steamed asian greens. It looks delicious and I can't wait to try it. This recipe comes from the blog called the taste space. I'll be making a trip to Talin Market for the mirin and sake. The blog suggests aji-mirin (“mirin taste”),  mirin-fu chomiryo (“a kind of mirin”), Shin-mirin (“new mirin”) as well as hon-mirin (“true mirin”).

Salmon Teriyaki

Teriyaki Sauce

150 mL soy sauce
150 mL mirin
150 mL sake
50 mL sugar

1. Mix all the ingredients together in a saucepan and bring to a boil over medium heat, stirring to ensure the sugar is dissolving.

2. Reduce the heat to low and let the sauce simmer 15-20 minutes, until the syrup reduces by a quarter to a third and is glossy.

Sauce can be used immediately or stored for 4 weeks in the refrigerator. This recipes makes plenty of sauce and could be scaled down if you just want it for the salmon.

Salmon Teriyaki

4 salmon fillets, each weighing 4 oz
teriyaki sauce

1. Preheat the oven to 350F. Line a baking sheet with aluminum foil.

2. Place the fillets, skin side down on the aluminum.

3. Brush salmon with teriyaki sauce and cook for 5 minutes. After 5 minutes, brush with more sauce. Continue to add more sauce every 5 minutes until salmon is cooked. The length of time will depend on the thickness of your salmon.

4. Drizzle with a bit more teriyaki sauce once plated and serve.

Serves 4.
 **I think maybe it needed more sugar. Mine just didn't thicken and glaze well.

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