SALMON TERIYAKI

3 September 2009

SP-Salmon-Teriyaki

SALMON TERIYAKI

Teriyaki sauce is a traditional Japanese sauce that became popular in Western cultures, long before sushi became the ambasador of Japanese cuisine! If you are like me it is something you have often ordered in restaurants or bought in Japanese food stores, but never taken the time to make yourself. Which is silly really, as after this weekend I realised what an easy recipe it is to make.

All you need are equal parts of sugar, soy sauce, mirin (Japanese sweet cooking wine) and sake. These four ingredients are mixed together, boiled  and reduced to create a thick sweet sauce for coating meat and fish. The word Teri refers to the lacquered sheen or luster given by the sauce and the word yaki the cooking method of grilling/broilling. After so many years of using the word Teriyaki it’s nice to know what it really means!

My brother has just returned to Holland after a three month internship in Canada, and so this is the next recipe in the Dutch Series, of easy recipes that don’t require an oven! If you prefer to eat chicken or beef instead of salmon, this recipe can easily be adapted, especially after reading about the recent Fraser River Sockeye salmon issues in Western Canada!

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Traditional TERIYAKI SAUCE Recipe

  • 2 tablespoons corn syrup (or mild honey)
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake (substitute water if you don’t have sake)
  1. Combine all the ingredients in a small saucepan
  2. Bring to the boil and then reduce to simmer for 2 mintues until the sauce becomes glossy and a little thicker.
  3. Set aside to cool

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Salmon Teriyaki Recipe

  • salmon for two people (ie 400g) with the skin
  • teriyaki sauce (see above recipe)

  1. Merinate the salmon in the teriyaki sauce for at least 2 hours (flesh side down in the sauce)
  2. Heat a non stick frying pan (skillet) on low heat
  3. Place the salmon skin side down (skin on the pan) and cover, cooking for approx. 8 mins. Check regularly, when the salmon is almonst cooked but still raw on the very top, trun it over. Turn off the heat. Cook for another minute in the still hot pan.
  4. Serve immedately

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