BEST SALMON FILLET TERIYAKI RECIPES
SAKE TERIYAKI IS A WELL-KNOWN JAPANESE DISH, WHICH USES A SWEET AND
SHINY SAUCE FOR MARINATING AS WELL AS FOR GLAZING THE INGREDIENTS.
4 small salmon fillets with skin on, each
weighing about 150g/5oz
50g/2oz/1/4 cup bean sprouts, washed
50g/2oz mange touts (snow peas), ends
20g/3/4oz carrot, cut into thin strips
For the teriyaki sauce
Mix all the ingredients for the teriyaki
sauce except for the 10ml/2 tsp sugar, in a pan. Heat to dissolve the
sugar. Remove and cool for an hour.
Place the salmon fillet in a shallow
glass or china dish and pour over the teriyaki sauce. Leave to marinate
for 30 minutes.
Meanwhile, boil the vegetables in lightly
salted water. First add the bean sprouts, then after 1 minute, the
mange touts. Leave for 1 minute again, and then add the thin carrot
strips. Remove the pan from the heat after 1 minute, then drain the
vegetables and keep warm.
Preheat the grill (broiler) to medium.
Take the salmon fillet out of the sauce and pat dry with kitchen paper.
Reserve the sauce. Lightly oil a grilling (broiling) tray. Grill
(broil) the salmon for about 6 minutes, carefully turning once, until
golden on both sides.
Pour the sauce into 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 the other side.
Heap the vegetables on to serving plates.
Place the salmon on top and spoon over the rest of the sauce. Here we
go for this best salmon fillet teriyaki recipes.