Anyone who knows me well will confirm that I’m a bit of a salmon junkie. I will eat it as often as possible and enjoy it no matter what cuisine its with or how its prepared – raw, smoked, cured, poached, grilled, deep-fried, roasted… its all very very good.
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My number one choice is the sashimi from our favourite Japanese restaurant, but my go-to preparation at home is teriyaki salmon. Making your own teriyaki sauce for this recipe will really make a difference, so its worth investing a little on the right ingredients. Its vital to use Japanese soy sauce for this (I prefer Yamasa brand), and not Chinese soy sauce. The Japanese soy is lighter, less intense and provides a good salty sweetness.
I could quite happily spend hours wandering around my favourite Asian speciality store looking at all the interesting produce and ingredients. On almost every visit I sneak a few extra goodies into my shopping basket that weren’t on my list. You should easily find all the ingredients for this sauce in the Japanese section of your local speciality store, or even in some supermarkets. They are all very common sauces when preparing Japanese recipes so if you enjoy Japanese cuisine, they’ll be a very useful addition to your pantry.
This is such a great recipe. Once you have stocked your pantry with the ingredients, its so easy to create this sensational sauce. The sweet, salty, sticky teriyaki marinade matches beautifully with the richness of the salmon yet it works equally well with chicken or a white fish, or even tofu if vegetarian is your thing. Just writing this makes me want to cook it again…………
- ⅓ cup (85 ml) Japanese soy sauce
- ⅓ cup (85 ml) mirin
- ⅓ cup (85 ml) dry sake
- 1-2 tbsp caster sugar, depending on how sweet you want your sauce
- 150-200g salmon per person
- 1 tbsp butter
- Your choice of seasonal vegetables, cut into ribbons or strips. I like to use snow peas, bean spouts, carrot, capsicum, beans and onion
- Steamed rice or soba noodles to serve
- Sliced spring onion and sesame seeds, to garnish
- First, make the teriyaki sauce. Add all ingredients to a small pot and bring to the boil, stirring occasionally. Let it bubble for a couple of minutes to completely dissolve the sugar. Set aside to cool.
- Remove the skin from the salmon and carefully check for any pin bones. Gently remove any that you find. I don't have a special pair of pin-boning tweezers - I just use an old pair of eye-brow tweezers (which I keep in the kitchen drawer and use only for this purpose!) and they do the job well.
- Cut the salmon into the portion size you wish to serve. Place in a non-metallic bowl or container and pour over the cooled teriyaki sauce. Cover and refrigerate to marinate for at least 4 hours.
- Cook the rice or soba noodles according to the packet instructions.
- When ready to cook, preheat your oven to 200C Fan Bake. You can also grill the salmon if you prefer, but I like the way the marinade caramelises when you bake it like this.
- Drain the salmon, reserving the marinade. Pat the salmon dry with paper towels. Place an appropriately sized roasting pan in your oven with a splash of oil in it. You don't need much oil, just enough to stop the fish sticking. Let it heat up for about 5 minutes, then carefully put your salmon in to the pan. Watch as it may spit a bit when it hits the hot oil.
- Cook the salmon for around 10 minutes, or until its cooked to your liking. I like my salmon medium-rare.
- While the salmon is cooking, pour the reserved marinade into a pot and bring it to the boil. Let it simmer away until it has reduced slightly and become a bit thicker.
- Heat a frypan over a high heat and drop in the butter. While still foaming toss in the vegetables. Quickly stir-fry the vegetables until tender but still crisp. Add 2 tbsp of the reserved and reduced marinade to flavour the vegetables. Because of the saltiness of the soy you won't need any additional seasoning.
- Place the cooked rice or noodles on a plate, top with the vegetables and a portion of salmon. Pour over a few spoonfuls of the reduced marinade as a sauce. Garnish with the sesame seeds and sliced spring onion. Sensational!