Teriyaki Salmon

Name: Teriyaki Salmon
Yield: Serves 4
Cuisine: Japan
Ingredients: 1 tbsp vegetable oil; 1 tbsp sugar; 3 tbsp sake (Japanese rice wine); 3 tbsp sake (Japanese rice wine); 2 tbsp mirin (sweet rice wine), or sweet sherry; 2 tbsp mirin (sweet rice wine), or sweet sherry; 2 tbsp mirin (sweet rice wine), or sweet sherry; 3 tbsp soy sauce; 250 g mangetout (snow peas); 250 g mangetout (snow peas); 1 tbsp rice wine vinegar, or white wine vinegar; 1 tbsp rice wine vinegar, or white wine vinegar; 2 tsp sesame oil; 4 salmon fillets with skin, around 180 g each

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

Japan’s brilliant way with steak also suits the healthy richness of salmon. Serve on a mangetout (snow pea) salad for a really crisp, fresh bite.

Ingredients

250 g mangetout (snow peas)
1 tbsp rice wine vinegar, or white wine vinegar

Asia
Japan
Fish course
Pescatarian

Method

To make the teriyaki sauce, combine the sugar, sake, mirin and soy sauce in a bowl, and set aside.

Wash and dry the mangetout, trim if necessary, then finely slice lengthwise into matchsticks, using the tip of a sharp knife. Mix the rice wine vinegar and sesame oil together in a bowl, add the mangetout and toss until coated.

Remove any pin bones from the salmon fillets and pat d