Yield: Serves 4
You can make the teriyaki glaze in minutes, and the whole dish takes only a little longer. Keep a sharp eye on the salmon during cooking, though; the glaze can burn if the heat's too high.
RECIPE INGREDIENTS
1/2 cup soy sauce
1/2 cup mirin or sweet sherry
1/4 cup sugar
4 salmon steaks, about 1 inch thick (about 2 pounds in all)
DIRECTIONS
Heat the broiler or light the grill. If broiling, line a broiler pan or baking sheet with aluminum foil and lightly oil the foil.
In a medium stainless-steel saucepan, bring the soy sauce, mirin, and sugar to a boil, stirring. Reduce the heat and simmer, stirring occasionally, until thickened and reduced to 2/3 cup, about 10 minutes.
If broiling, put the salmon in the prepared pan. Brush the salmon with the soy-sauce mixture. Broil or grill until well browned, about 2 minutes. Turn and brush with more of the soy-sauce mixture. Continue cooking until the fish is browned and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Brush with the remaining soy-sauce mixture and serve.
Fish Alternatives:
If you can find sablefish鈥攁 rich, succulent fish also called black cod, though it's very different from regular cod鈥攂y all means use it. Other alternatives are bluefish or mackerel fillets, but don't turn them during cooking or they may fall apart.
In Place of Mirin:
This is one case where the substitute really is just as good as the original ingredient. In fact, in our taste tests we could barely tell the difference between this recipe prepared with mirin (sweet Asian cooking wine) and with sweet sherry. You can also use six tablespoons dry sherry and add an additional three tablespoons sugar.
Recipe for teryaki salmon please?????
1 3/4 pounds boned salmon fillet, with skin, or steaks about 3/4 inch thick
Marinade:
3 tablespoons soy sauce
1 tablespoons sake, or dry sherry
1 tablespoon mirin
1 teaspoon fresh ginger juice
3 tablespoons vegetable oil
1 tablespoon mirin
1 tablespoon sugar
Sansho powder
Green bell peppers, cut into strips, for garnish
Lemon slices, for garnish
If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.
Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.
Recipe for teryaki salmon please?????
Teriyaki salmon millefeuille with red pepper
Ingredients
For the salmon
110g/4oz skinned salmon fillet, cut in cubes
2 tbsp honey
2 tbsp soy sauce
2 tbsp sesame oil
For the millefeuille
1 strip puff pastry from a packet of ready-rolled pastry, thinly rolled
1 free-range egg, beaten
For the salmon mix
1 tbsp oil
陆 red pepper, chopped
1 garlic clove, chopped
陆 onion, sliced
55g/2oz pineapple, chopped
1 tbsp brown sugar
Method
1. Preheat the oven to 210C/450F/Gas 7.
2. Marinate the salmon in the honey, soy sauce and sesame oil.
3. For the millefeuille, lay the puff pastry out on a baking tray and brush with the beaten egg.
4. Place in the hot oven and bake for 5-10 minutes, or until golden. Remove from the oven and cut in half horizontally.
5. Meanwhile, heat the oil in a wok and add all of the salmon mix ingredients and cook for five minutes, until browned.
6. Add the marinated salmon and stir-fry for 30 seconds, or until the salmon is cooked through.
7. To serve, sandwich the salmon mix between the pastry halves.
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