Japanese grilled salmon with teriyaki sauce
ingredients for 8 portions
For the fish:
- 8th Salmon steak(s) (approx. 250 g each)
For the teriyaki sauce:
- 4 tsp sugar
- 4 tbsp Sake, alternatively white wine or mild sherry
- 4 tbsp mirin
- 8 tbsp Soy sauce, Japanese
- Besides that:
- 2 pack cress
- 30 cm Radish(es), white
- oil for frying
preparation
- Working time about 20 minutes
- Rest time about 10 minutes
- Cooking/baking time approx. 10 minutes
- Total time about 40 minutes
Pat the salmon chops dry, removing skin and mid-bones if possible. (Be careful! The chops must not fall apart!)
For the teriyaki sauce, stir together all the ingredients, up to and including the soy sauce, until the sugar has dissolved (it works best if you heat the ingredients slightly.) Cook the fish in the sauce for approx marinate min. Turn frequently.
Wash and drain the cress, grate the radish.
When preparing on the (electric) grill: Drain the fish a little, but keep the marinade and place the fish on the grid. Grill each side for about 3 minutes, brushing with the marinade from time to time.
When preparing in the pan: Heat some oil in the pan, then fry the fish for about 3 minutes on each side. Pour off the excess oil and add the remaining marinade to the pan. Bring to the boil and let the fish simmer in the sauce for a few more minutes.
Divide the salmon among 4 plates and pour over the roast stock or the remaining marinade. Garnish with cress and grated radish.
Serve with rice and salad!
Note: Of course, this dish is not limited to salmon chops. Alternatively, I often use salmon trout fillet or tuna. Also conceivable are, for example, scallops or chicken.
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