Teriyaki Salmon
Japanese Cooking, Emi Kazuko
Serves Four
4 small salmon fillets with skin on
For sauce:
3 tbsp shoyu
3 tbsp mirin
3 tbsp sake
1 tbsp plus 2 tsp caster (superfine) sugar
1. Mix all the ingredients for the sauce together, except for the 2 tsp sugar, in a pan. Heat to dissolve the sugar. Remove and cool for an hour.
2. Place the salmon fillet in a shallow glass or china dish and pour over the sauce. Marinade for 30 minutes.
3. Boil some vegetables if desired: snow peas and carrots.
4. Preheat the grill (broiler) to medium. Pat dry fillets. Reserve sauce. Lightly oil a grilling (broiling) tray. Grill (broil) for about 6 minutes, carefully turning once, until golden on both sides.
5. Pour the sauce in the pan. Add the remaining sugar and heat until dissolved. Remove from the heat. Brush the salmon with the sauce, then grill until the surface of the fish bubbles. Turn over and repeat on other side.
6. Serve over vegetables, spooning on sauce.
Posted by cheryl at December 25, 2007 03:04 PM