Ingredients:
- 1/3 cup mirin, or 1/4 cup dry sake and 1 tbsp. sugar
- 1/4 cup reduced-sodium soy sauce
- 1 tbsp. sugar
- 1 tsp grated fresh ginger, or 1/4 tsp. ground
- 4 (5-6oz) king salmon steaks
- salt & freshly ground pepper
- 1 tsp. canola oil
Preparation:
- in a small bowl, combine the mirin or sake and sugar, soy sauce, sugar, and ginger.
- stir to blend.
- season the salmon on one side with salt & pepper
- in a large skillet, heat the oil over medium-high heat
- add the salmon, seasoned side up, and cook until browned and crisp on the bottom, about 3 minutes
- using a wide spatula, turn and brown the salmon on the second side, 2 to 3 minutes
- transfer to a plate
- pour all the fat from the pan, then rinse out and dry.
- return the pan to the heat
- pour in the teriyaki mixture
- when it boils, stir just to dissolve the sugar
- add the salmon in one layer
- when the liquid simmers, reduce the heat and cook until the fish is slightly translucent in the center, 2 minutes.
- if it needs to cook longer, turn it
- when done, transfer the slamon to a serving plate.
- increase the het to high and boil the liquid until it resembles dark maple syrup, about 1 minute
- spoon the sauce over the fish to glaze it
- serve immediately
Notes:
- I enjoyed the dish, but if I were to redo it, I would simply broil the salmon and pour the sauce over it.
First Made:
2010-12-04
2010-12-04
Yield:
4 servings
4 servings
Calories:
347 per serving
347 per serving
Source:
"the essential
best foods cookbook"
by Dana jacobi
"the essential
best foods cookbook"
by Dana jacobi