Tasmanian Salmon Fillet Teriyaki offers the secret for traditional Japanese teriyaki sauce. One of Tokyo Joe’s feature dishes, the sauce is exactly as you will get in a restaurant and entirely different to the store-bought bottle.
Tasmanian Salmon Fillet Teriyaki
- ½ cup sake, (120 ml = 8 Tbsp)
- ½ cup mirin, (120 ml = 8 Tbsp)
- ½ cup soy sauce, (120 ml = 8 Tbsp)
- ¼ cup sugar, (60 ml = 4 Tbsp)
- ¼ cup water
- 1 teaspoon cornflour
- 1 teaspoon ginger
- 1 teaspoon vegetable oil
- ½ lemon, zest & juice
- 2 Tasmanian salmon fillets, (approx. 200 gms per person), boneless, skin on or skin off
- 1 teaspoon Japanese soy sauce
- 40 ml white wine, dry, free poured with your thumb over the bottle opening
- 120 ml teriyaki sauce, homemade
- 1 spring onions, sliced finely
Method – Teriyaki Sauce
- In a saucepan, combine the sake, mirin, soy sauce and sugar. Bring the mixture to a boil, then reduce heat to medium low and continuously stir the sauce until the sugar has dissolved.
- Then mix the corn flour with a tablespoon of water. Stir well and slowly add about half to the pot. Stir and watch the sauce. Add more of the corn flour mix, until you achieve a slightly thicker glaze. Simmer the ingredients for around 10 minutes or until the sauce starts to thicken.
- If the sauce becomes too thick, just add a little more water. You are looking for a consistency where the sauce is still thin but will lightly coat a spoon. When you mix the sauce or tilt the saucepan, small bubbles start to rise/appear. When this happens, the sauce is ready to use.
- The sauce will thicken further as it cools and also when added to the chicken/salmon/beef in the pan.
- Pour the sauce to a sterilised jar and keep the jar open until cool. Store in the refrigerator for up to 2-3 weeks.
Method – Salmon
- Wash and cook your rice (1 cup rice in 1.5 cups water, covered on low heat) and have it ready along with the teriyaki sauce you made earlier. The salmon will only take 4 to 5 minutes to cook, so get everyone ready to eat.
- Season the salmon with pepper, salt and lemon zest.
- Heat oil on medium to high. When the pan is hot, lay the salmon fillets into the middle of the pan. Quickly move the salmon around to take up the flavours then let it settle without touching it for 2 minutes, then turn, doing the same thing with the other side. The oil and ginger will lightly crust the salmon.
- Get the pan lid ready. Squeeze half the lemon over both fillets, drizzle with soy and give it a hit with the white wine. Quickly place the lid on the pan to let the salmon steam.
- Let the pan sit for around 90 seconds then remove the lid to let the steam escape and any remaining liquid to evaporate. Reduce the heat and coat both fillets liberally with teriyaki sauce, gentle turning the salmon in the sauce.
- When the salmon is coated and the sauce hot, serve over rice and garnish with sesame seeds &/or spring onions.
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