|1/3 cupSoy sauce|
|2 tablespoonsgrated ginger|
|2 tablespoonsred miso paste|
|2 teaspoonslemon juice|
|4 6-ozsalmon fillets; (175 g) skin on|
|1/2 cupsoy sauce; for dressing|
|1/2 cupmirin; for dressing|
|2 teaspoonsugar; for dressing|
|1 teaspoonblack sesame seeds|
Salmon Teriyaki Preparation
Stir the mirin, soy sauce, ginger, miso, sugar and lemon juice together in a bowl until combined. Put the salmon in a shallow dish, pour the mixture over it and marinate in the fridge for at least 15 minutes and up to 1 hour.
To make the dressing, bring the soy sauce, mirin and sugar to the boil in a small saucepan, then reduce the heat and simmer for 10 minutes, or until syrupy or like thin caramel.
Heat the grill. Remove the salmon from the marinade and place with the skin side down in a lightly oiled, non-stick, ovenproof frying pan. Cook under the hot grill for about 7 minutes, or until the fish is still pink in the centre and is nicely coloured.
While the salmon is cooking, steam or blanch the broccolini for 2 minutes. Sprinkle the salmon with the black sesame seeds and drizzle with some of the dressing. Serve with the broccolini and steamed rice.
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Salmon Teriyaki Reviews
Mirin and red miso are available at Asian food stores. [I posted this recipe.]
4 years, 6 months, 3 weeks, 2 days, 23 hours, 27 minutes ago