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.
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 dry with paper towel. Heat the vegetable oil in a heavy non-stick fry pan. Cook the fillets, skin-side down, for around 2 minutes or until the skin is crisp and you can see the flesh gradually changing colour.
Turn the fillets and add most of the teriyaki sauce to the pan. Allow the sauce to bubble up around the salmon as you cook the other side for about 3 minutes, leaving the middle pink. (Don’t allow to boil dry, or the sugar will burn.)
Divide the mangetout between plates and arrange the salmon fillets on top. Quickly heat the remaining teriyaki sauce and spoon it over the salmon to serve.
© 2002 Jill Dupleix. All rights reserved.