Teriyaki Salmon

After a weekend of eating mostly red meat, we thought fish would be a good option today. Having been a while since we tried anything Japanese, teriyaki salmon sounded good since we enjoyed it last time we cooked it. This time we followed a recipe in a Japanese cookbook though rather than one off the web, was closer to the traditional style and involved marinating the fish in the sauce before cooking it and then also glazing with it later, rather than simply putting it on after cooking.

It turned out really well, with the lovely sweet, salty and savoury teriyaki glaze complementing the salmon. We served it with some noodles, bean sprouts and pak choi – of those, only the bean sprouts were in the recipe, but it all went well together.

Teriyaki Salmon

Serves Two

2 salmon fillets

1.5tbsp shoyu

1.5tbsp sake

1.5tbsp mirin

1.2 tbsp plus 1 tsp sugar

Mix all the liquid ingredients together except for the 1tsp sugar in a pan. Heat to dissolve the sugar and leave to cool for one hour.

Place the salmon fillets in a shallow bowl and cover with the cold marinade. Leave for 30 minutes.

Remove the salmon from the marinade and dry with kitchen paper. Reserve the sauce. Grill the salmon for six minutes, turning once.

Reheat the reserved sauce and add the remaining sugar. Pour the sauce over the salmon and grill until it bubbles, turn the salmon over and repeat on the other side.

We served this with some noodles, spring onions, pak choi and bean shoots which we stir-fried in the wok with some soy sauce and then drizzled with sesame oil just before serving.