Recipe for soft, tender and juicy salmon marinated in an authentic Japanese Teriyaki sauce and cooed on the grill or in the pan
The Japanese Teriyaki sauce is traditionally a mixture of soya sauce, sugar or honey and sweet rice wine (Mirin), which is reduced by mild heat. It is used for marinating meat and fish and gives it a spicy aroma and a light glaze ("teri"). You can either make the sauce yourself (2 tsp of brown sugar, 2 tblsp sake, 2 tblsp of Mirin and 4 tblsp of dark Japanese soya sauce) or a ready-made sauce.
Ingredients (for 4 persons)
4 salmon fillets (approx. 180 g)
6 tblsp teriyaki sauce
3 tblsp sesame oil
1 tblsp sesame seeds
1 spring onion
1 pinch of cayenne pepper
Optionally 200 g snow peas as a vegetable garnish
For the marinade:
1 tsp rice vinegar
1 tsp sesame oil
Rinse the salmon fillet under cold water and pat dry. Pour Teriyaki sauce, 1 pinch of cayenne pepper and 2 tblsp of sesame oil in a soup plate and marinate the fillets for at least 10 minutes, preferably 30 minutes (in the refrigerator). Turn occasionally.
Chop the spring onion finely. Prepare the rice after the package instruction.
Roast the sesame in a skillet without oil and set aside.
If you want to serve snow peas as a side dish, you should prepare them before the salmon comes onto the grill. *
Preparation on the grill:
Drain the fish (keep the marinade) and place on the grill. Cook each side for about 3 minutes, occasionally brushing with the marinade.
Preparation in the pan:
Heat some oil in the pan, then fry the fish for about 3 minutes from each side.
Drain any excess oil and add the remaining marinade. Bring to the boil and leave the fish for a few minutes in the sauce.
Serve on the cooked rice and garnish with spring onions and roasted sesame.
* Preparation of snow peas
Rinse the snow peas in a sieve and halve them. Blanch for 1 min in boiling salt water and drain. In a bowl, mix 1 tsp of rice vinegar, 1 tsp sesame oil and a little soy sauce and fold in the snow peas. Keep warm.
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