Ingredients
¼cup soy sauce
¼cup cooking Sake
2tbspMirin
3tbspbrown sugar
1tbspJapanese rice wine vinegar
½tspgarlic powder
6ozatlantic salmon filletsskinless
1tbspsesame oilpeanut or canola oil
1 shallot or green onion stem sliced to garnish
2cupsbroccoli florets lightly steamed
1 largezucchini or courgette ribbons use a vegetable peeler to do this, lightly steamed
Preparation
Combine soy sauce, sake, mirin, brown sugar, vinegar, and garlic powder together in a bowl. Mix until sugar has dissolved. Pour half of the marinade into a small saucepan and set aside.
Rinse and pat dry salmon with a paper towel. Place the salmon fillets into the bowl with the teriyaki glaze and allow to coat for 2 minutes on each side.
Heat oil in a nonstick pan over medium-high heat. Fry two salmon fillets at a time, and any remaining glaze from the bowl.
Fry for 3 to 4 minutes on each side until cooked to your liking.
Bring the glaze in the saucepan to boil over high heat. Lower heat and gently simmer while string occasionally, until glaze reduces and thickens.
Serve salmon over steamed vegetables and pour teriyaki glaze over the top.
