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Salmon teriyaki recipe Serves 2 Salmon is loaded with Omega-3 and many nutrients and my fish of choice whenever I crave Japanese teriyaki. Cooking salmon can be tricky as it can be dry if overcooked so controlling your timing is very important. For the best result, I always pan-sear the salmon to brown the surface and then bake it for 10 minutes to ensure the perfect doneness. The teriyaki sauce is very versatile, you can use the sauce for chicken, beef, or any meat of your choice. Ingredients: 400g salmon fillet, cut into two equal-sized pieces Oil, for searing Sesame seeds Teriyaki sauce Makes 150 ml 5 tablespoons soy sauce 3 tablespoons mirin 3 tablespoons sake 1 tablespoon sugar 1 teaspoon cornstarch Method: 1. Add all the ingredients of the teriyaki sauce in a saucepan. Stir to blend well. 2. Heat up the saucepan over medium heat. As soon as the teriyaki sauce bubbles and thickens, remove it from heat. Let cool. 3. Marinate the salmon with half the teriyaki sauce in a sealed plastic bag for 4-6 hours, or best overnight. 4. Pre-heat the oven to 180°C. 5. Heat up a non-stick pan over medium heat. Add the oil and pan-sear the marinated salmon until the surface is charred, about 1-2 minutes. Transfer out. 6. Brush the remaining teriyaki sauce on the seared salmon and transfer them to the oven. Bake for 10 minutes or until the salmon is cooked through. 7. Remove from the oven, drizzle the leftover teriyaki sauce on the salmon, drizzle some sesame seeds on top of the salmon and serve immediately with steamed rice.
honey and pecan-glazed salmon *weight watchers recipe!*