Salmon Teriyaki
I really love Japanese cuisine. A lot of Japanese dishes are very simple and don’t require many ingredients. It’s these simple dishes, that don’t use herbs or spices, I like most, because of their pure flavors. Japanese soy sauce is often the only seasoning used and it gives the dishes the distinct Japanese taste. Because of the simple dishes I often wonder if a Japanese chef should really be called a cook, they are much more artists that have really perfected the ways to present food.
After I had a chat with Robert-Gilles the other day, I couldn’t stop thinking about salmon teriyaki. This is one of my all time favorite Japanese dishes and it is one of those really simple to make ones. When looking for teriyaki recipes, you will find many different versions. I like the most basic one, which is probably also the most authentic. Here’s how I put salmon teriyaki on the table in about 5 minutes:
Ingredients:
Japanese soy sauce
Mirin
Sake
Salmon filets
Wash the salmon filets under cold running water and pat dry with paper towels. Rub some sunflower oil onto the filets and place in a hot frying pan. Cooked salmon is very fragile, so you don’t want to turn the filet over more than once. You can see the side of the salmon filets change color when being cooked, so you can see when it’s time to flip it over. After frying the second side for a bit, turn down the heat to medium and pour some soy sauce, mirin and sake over the filets. I like to use about 3 parts soy sauce, 2 parts mirin and 2 parts sake, but you can experiment with the ratios to get the taste to your liking. Let the sauce cook a bit, until it has reduced to about half of its original volume.
Carefully place the salmon filets on plates and pour a little of the teriyaki sauce over them. The fish can be served with rice, but I like to serve it by itself. This makes a great late night snack!
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Comments
Yes, this makes a great breakfast too! In fact I don’t mind if anyone wakes me up in the middle of the night for this.
This was one of the first recipes I made outside of my comfort zone cooking as I began my culinary field adventure…the family did not care for it (I made it with canned salmon, maybe the reason) as much as I did and making it…nice picture of it too…
yes, I don’t think canned salmon would work too good for this recipe. I usually get some frozen salmon filets when I can’t get them fresh.
I love Japanese cooking too. My family loves to eat sushi, a cooked rice with toppings (maybe a raw or cooked fish, crabmeat or shrimp) roll and wrapped on seaweeds.
I love salmon and teriyaki together…it’s a perfect combo.
Thanks for the add on Foodbuzz!!