Salmon Teriyaki

There's a Chinese supermarket right next to my university, and I swear it hurts every time I go in. There are just so many things that remind me of being home in Singapore, things that make me want to cook nonstop. I always have to stop myself from buying far more than I can carry home.

For dinner yesterday we had Salmon Teriyaki on rice. I have to admit that this is completely my own recipe, and it's a very lazy way of making it at that, so it may be completely inauthentic. I also will tell you now that I can't give you any advice on cooking rice on the stove, as I have a rice cooker. In fact, I've ruined 3 different pans completely by attempting to cook rice on the stove. I just can't do it! Actually I have my eye on a new rice cooker, because I think mine is... shit. The lid is too loose, it just lets all the steam out. The one I want has a timer, it has different programs for different types of rice. It's basically the Ferrari of rice cookers! Alas, it comes at that kind of price. Guess I will be trying to save up for the next few months.

Oh, I'm totally going off-course for this post. Okay, okay, Salmon Teriyaki. First of all I made some pickled cucumber salad. I just cut the cucumber lengthwise and scooped the seedy core out with a teaspoon. Then I sliced it into thin half-moons and mixed them with around 2 tablespoons of salt in a bowl. Leave this for about 30 minutes, then rinse the cucumber slices well. Try and squeeze out as much liquid as you can, then return it to a clean bowl and add 4 tablespoons of rice vinegar and 4 tablespoons of caster sugar and mix them all up. Leave this for around 30-45 minutes (but taste and see how 'pickly' you like it). Finally rinse lightly under the tap and drain well. Chill until ready to serve.

Next, I would say put the sushi rice on to cook, but I honestly can't tell you how. BUT I googled it and there seem to be loads of instructions online. 

Now, Salmon Teriyaki

Serves 2

2 salmon fillets
100ml water
1 tablespoon Mirin (Japanese cooking spirit - if you don't have it, I would probably just increase the sugar)
2 tablespoons soy sauce (preferably Japanese)
2 tablespoons caster sugar

Mix the water, mirin, sugar and soy sauce together. 

Brown the salmon in a frying pan with a little oil. This usually takes around 3 minutes on each side. 

Pour the soy sauce and sugar mixture into the pan, and let it reduce. Turn the salmon over a few times to coat it in the teriyaki sauce. After around 5 minutes, the salmon should be just cooked.

Put each fillet of salmon on a bowl of rice, and spoon some of the sauce over it.

Salmon Teriyaki with rice, Lightly pickled cucumber salad, miso soup, and edamame beans

SarahFish, Japanese, Salmon1 Comment