Simple Salmon Fillet Teriyaki Recipes

Simple Salmon Fillet Teriyaki Recipes


Marinating the salmon makes it so wonderfully tender that it just melts in the mouth, and the crunchy condiment provides an excellent foil.


Serves 4


INGREDIENTS

  • 675 g/11/2 lb salmon fillet

  • 30 ml/2 tbsp sunflower oil watercress, to garnish

FOR THE TERIYAKI SAUCE

  • 5 ml/1 tsp caster sugar

  • 5 ml/1 tsp dry white wine

  • 5 ml/1 tsp rice wine or dry sherry

  • 30 ml/2 tbsp dark soy sauce

FOR THE CONDIMENT

  • 5 cm/2 in piece fresh root ginger, peeled and grated

  • Few drops of pink food coloring

  • 50 g/2 oz mooli, grated

  1. To make the teriyaki sauce, place all the ingredients in a howl and stir until the sugar dissolves.

  2. Skin the salmon fillet, cut it into strips, then place it in a non-metallic dish. Pour over the teriyaki sauce and leave to marinate for 10-15 minutes.

  3. To make the condiment, place the ginger in a bowl, mix in the food coloring, then stir in the mooli.

  4. Lift the salmon carefully from the teriyaki sauce and drain in a sieve placed over a howl.

  5. Heat a wok, then add the oil. When the oil is hot, add the salmon fillet and stir-fry in batches for 3-4 minutes until it is cooked through. Garnish with watercress and serve with the mooli and ginger condiment.

VARIATION: If you are short of time, you can use a good, bottled teriyaki sauce.
 

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