Salmon Teriyaki

Just a Few Ingredients And We’re Off To Japan

Japanese cuisine is thought to be daunting, reserved for a restaurant experience. Here is a quick dish that can add flavor and beauty to a meal. This is simple enough to add into a weeknight special.

Serves 4-5: Serve with rice

INGREDIENTS: Salmon skin will crisp up and add both flavor and texture, but is optional

  • soy sauce- 3 TBS
  • sake- 3 TBS, or dry sherry
  • maple syrup- 3 TBS, or sugar (if using a granular sweetener you will need to simmer the marinade to dissolve, then cool, before using it on the salmon)
  • salmon filets- 4
  • corn starch- half cup or so (or potato or tapioca starch)
  • veg. oil- 1/2 cup or so

INSTRUCTIONS: I use a wok to minimize oil and intensify heat

  1. Cut filets into 1 1/2 inch chunks
  2. Make the marinade by combining soy sauce, sake, and maple syrup then soak salmon in marinade to cover for about 15 -20 minutes
  3. Drain marinade into a small pot and bring to simmer and reduce until slightly thickened, being careful not to burn; about 5 minutes.
  4. Heat oil before going to next step
  5. Place corn starch on a plate and dredge the pieces well. Place about half the salmon into the wok and cook a couple minutes, until starch turns color and then turn pieces. Cook a couple minutes and remove to paper toweling. Repeat with remaining salmon.
  6. Serve the rich teriyaki sauce at the table.

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