December 1, 2010

Teriyaki Salmon








  • 1/2 cup sake or white wine  


  • 1/4 cup soy sauce


  • 1/4 cup mirin


  • 1/4 cup rice wine vinegar


  • 3 tablespoons brown sugar


  • 1 clove clove garlic, finely chopped


  • 1 tablespoon finely chopped ginger


  • 1 1/2 pounds skinless salmon fillet, cut into 4 pieces


  • 2 tablespoons olive oil


  • 2 green onions, chopped


  • 1 pinch salt and pepper




  • Place all the sauce ingredients (first 7 listed) in a saucepan and bring to a boil. Reduce until 125 ml (1/2 cup) remains, about 12 minutes.


    In a non-stick grill pan or skillet over medium heat, sear the salmon on both sides. Add the sauce and continue cooking, spooning the sauce over the fish, until desired doneness, about 3 minutes.
















    Garnish with green onions and serve with steamed rice and green vegetables

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