Denise says:
This Japanese salmon dish uses a sweet and shiny sauce for marinating as well as for glazing. It is a tasty, low fat main course that is delicious with sushi rice. The teriyaki sauce is also perfect with tuna, steak or chicken. I like to serve it with mange tout and bean sprouts; enjoy with chopsticks for the true authentic experience. Kosher Mirin wine, (Chinese rice wine) is now available in the kosher supermarkets, but should not be able to find it, substitute it with Kosher dry Sherry.
Preparation Time: 15 minutes plus10 minutes to cool and 30 minutes to marinate
Cooking Time: 10 minutes
Serves: 4 people
Ingredients:
4 fillets salmon 150g/ 5 oz pieces100g bean sprouts – washed
100g mange tout – ends trimmed
50g carrots, peeled and cut into thin strips
Salt and pepper to taste
For the Teriyaki Sauce
3 tablespoons Soya sauce
3 tablespoons sake or Kosher dry Sherry
3 tablespoons mirin (Japanese Rice Wine)
1 tablespoon sugar plus 2 teaspoons
Method
1) Mix all the ingredients for the teriyaki sauce except the extra sugar in a pan. Heat to dissolve the sugar. Remove and cool for 10 minutes.2) Place the salmon fillet in a shallow dish and pour over the teriyaki sauce. Leave to marinate for 30 minutes.
3) Preheat the grill to medium. Take the salmon fillet out of the sauce and pat dry with kitchen paper. Reserve the sauce. Lightly oil a grilling tray.
4) Grill the salmon for about 10-12 minutes.
5) Pour the sauce into the pan. Add the remaining 2 teaspoons sugar and heat until dissolved. Remove from the heat.
6) Brush the salmon with the sauce, then grill until the surface of the fish bubbles.
7) Meanwhile, boil the vegetables in lightly salted water. First add the carrots and after 5 minutes drain the water away. Add the mange tout and bean sprouts and mix well. Remove from the pan from the heat after 1 minute. Serve immediately.
To serve the stylish way: Heap the vegetables onto a serving plate. Place the salmon on top and spoon over the rest of the sauce.