Best Salmon Fillet Teriyaki Recipes

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.


SERVES FOUR


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 trimmed

  • 20g/3/4oz carrot, cut into thin strips

  • Salt

For the teriyaki sauce

  • 45ml/3 tbsp shoyu

  • 45ml/3 tbsp sake

  • 45ml/3 tbsp mirin

  • 15ml/1 tbsp plus 10ml/2 tsp caster (superfine) sugar

  1. 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.

  2. Place the salmon fillet in a shallow glass or china dish and pour over the teriyaki sauce. Leave to marinate for 30 minutes.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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