Salmon teriyaki
A classic salmon teriyaki recipe by chef Hidenori Ohata. This makes for an impressive dinner party starter. You can find mirin and sake in Asian supermarkets.
Salmon teriyaki
Ingredients
- Ingredients
- salmon fillets 4 skinless
- balsamic vinegar 100ml
- sake 100ml
- mirin 100ml
- soy sauce 100ml Hidenori uses Kikkoman
- caster sugar 100g
- chicken stock 100ml
Instructions
- Method
- STEP 1
- To make the teriyaki sauce, boil the balsamic until reduced to 2 tbsp. Put the sake, mirin, soy sauce, sugar and chicken stock in another pan, bring to the boil and reduce by half. Stir in the reduced balsamic vinegar and cool.
- STEP 2
- Heat the grill to high. put the salmon on an oiled or nonstick baking tray. Brush with a little oil then season. Brush with the teriyaki then grill for 4-5 minutes, brushing a couple more times during cooking until glazed and just cooked through. Serve with steamed rice and pak choy.
Notes
Adapted from olivemagazine.com
