Teriyaki Salmon
Simple, healthy, and not too stinky. I don’t like smelly fish, but this recipe gives your house a yummy teriyaki smell.
Ingredients:
1/2 cup soy sauce
1/2 cup mirin (sweet cooking wine)
1/4 cup sugar
garlic
ginger
salmon filets
This recipe calls for mirin, which is a Japanese sweet cooking wine. While this of course gives the best flavor, you can also use sake, or even orange juice if you want a more citrus-y salmon. Still, I say use mirin if you have it.
Rinse and pat dry salmon. Put all the ingredients in a saucepan, and boil until simmered down and a little thick. Probably about 10 mins.
Here’s where some people differ. They way I do it is I like the full flavor of the teriyaki. So I soak the salmon, just for a few minutes, not overkill, in half of the liquid mixture (after it is boiled and cooled).
Place the marinated salmon on a silpat lined baking sheet and broil. Just 2 minutes on one side, baste with more of the sauce, then turn over and broil another 3 minutes on the other. 5 minutes! Who doesn’t have that kind of time?? So easy!
Be careful. Sugar+broiling = nightmare. The sugar burns quickly, therefore longer than 5 minutes and you are doomed. Sure you can use foil, but it will stick like a motherf*er and who needs that headache. Buy a silpat. The end.
Now, stop here and you’ll have a wonderful dinner. However if you have kids, keep reading. The best way to make them eat fish is to mix it up with some rice, then form little musubis. Of course this works best with a white fish like a cod, but work with me here.
You can buy little musubi makers or just form the shapes yourself. The point is the kids like things that are FUN. And what is more fun than a ball of fish? Hm…