Salmon Teriyaki

7 Feb

I like this Japanese way of cooking, it works particularly well with salmon and other oily fish, the fish is first poached in an aromatic broth, topped with sesame seeds then grilled so that the sugars caramelise and the seeds roast. Absolutely delicious served with plain rice, a Japanese style salad, greens or steamed vegetbles.
Serves 2

  • 2 salmon stakes

Teriyaki Sauce

  • 3 tbsp dark Japanese soy sauce
  • 2 tsp sugar
  • 2 tbsp sake
  • 1-2 tsp ginger juice
  • sesame seeds

Put the liquid ingredients into a pan and bring to the boil. Lower the heat and lay the fish in the hot sauce skin side up and cook on a gentle heat for 2 minutes or so. Take off the heat and leave the fish in the hot liquid for another 10 minutes. Gently lift the fish and lay on a baking tray, skin side up, baste with the cooking liquor and sprinkle with sesame seeds. Pop under a hot grill for 5 minutes until the skin is crisp. Keep an eye on it and make sure it does not burn or the fish over cook.
Cook’s Tip
To get the juice out of ginger i find it easiest to put a couple of pieces of peeled ginger in a garlic press and press gently until the juice comes out but before the pulp is forced through the holes in the press.


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