Teriyaki is a popular Japanese dish, it refers to a cooking technique from Japan where the meat/fish is grilled or broiled in a sweet soy sauce marinade (teriyaki marinade). There are varieties of teriyaki marinade where garlic, ginger, sesame seeds or chilli is added; however the marinade must have the 3 elements: soy sauce, mirin and sugar.

The teriyaki marinade is very versatile and goes well with most meat (chicken, beef, pork, lamb) and fish (salmon, trout, eel). It is also very simple to make and you can try adding other ingredients to give a different touch to the dish.

I added grated garlic and ginger to the basic sauce and marinate salmon fillets overnight with it. The fillets I got were pretty thick, so I grilled all sides of the fillets until they were golden brown all over. Don’t forget to baste the fillets a couple of times while grilling. The sugar content in the marinade is caramelised and gives a nice colour and taste to the salmon. I served the salmon with chopped carrots and zucchinis. Of course, you can use other vegetables such as green beans, onion, capsicum, etc and serve it with steamed rice 🙂

Teriyaki salmon

(adapted from the recipe on the ‘Honteri Mirin Seasoning’ bottle)

(serves 4)

  • 4 x 200 gr salmon fillet
  • 4 carrots, peeled and sliced
  • 2 zucchinis, quartered and sliced
  • olive oil
  • salt and pepper

Teriyaki marinade

  • ½ cup soy sauce
  • ½ cup mirin
  • 2 tablespoons sugar
  • 2 garlic cloves, peeled and grated
  • 2.5 cm fresh ginger, peeled and grated

Step 1. To make the marinade, combine the marinade ingredients to a small saucepan and heat up over medium fire just to dissolve the sugar. Let it cool.

Step 2. Place the salmon fillets into an airtight container. When the marinade is cool, pour onto the salmon and keep the container in the fridge to marinate for at least 2 hours or overnight.

Step 3. Heat up a grillpan over medium fire and add olive oil. Grill the salmon fillet, skin-side down first for about 3 minutes, then turn and cook for a further 2 minutes on all sides. Baste with the marinade regularly while cooking. Reserve the marinade. Meanwhile, microwave the chopped carrot for about 3 minutes until they are soft (I used ‘vegetable’ option from the menu).

Step 4. After the fish is cooked, place them on a plate to rest. Add the chopped carrots and zucchini to the same pan and cook  for about 3 minutes. Season with salt and pepper and drizzle about 2 tablespoons of the reserved marinade. Set aside.

Step 5. Pour the remaining marinade to the same pan, bring to boil and simmer for 1 minute. Plate the salmon and veggie and spoon the sauce over the salmon and serve.

Teriyaki salmon served with veggie

It’s so good… we lick the plate till it’s clean 😛

xxx,
Inge

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