Today's recipe was found at the Food Network and if you click on the red lettering it will take you to the original recipe.
Teriyaki Salmon - 6 servings
For the Teriyaki Sauce:
10 ozs. soy sauce
10 ozs. mirin
8 ozs. sake
3 ozs. sugar
For the salmon:
4 salmon filets
Kosher salt and freshly ground pepper
1 tablespoon potato flour or cornstarch
3 tablespoons vegetable oil
1 spring onion, chopped (use the green part only)
For the teriyaki sauce: combine the soy sauce, mirin, sake and sugar in a bowl.
Add this mixture to a large, non-stick skillet and bring to a slight simmer over medium heat, stirring gently until the sugar dissolves.
Remove from the heat and transfer to a bowl. Set aside to let cool.
Wipe out the skillet with a paper towel.
For the salmon: sprinkle each filet with salt and pepper. Put the tablespoon of potato starch or cornflower into a bowl, and season with salt and pepper.
Lightly dust each filet with the seasoned potato start or cornflower. Shake off any excess.
Set a skillet over high heat until hot and then add the oil.
Add the salmon and fry each side until golden brown all over, about 3 to 4 minutes total.
Remove and put on a plate. Set aside.
Add 1/2 cup of the teriyaki sauce to the skillet (transfer any remaining sauce to an airtight container. Place in the fridge. It will last for three weeks).
Bring the sauce in the skillet to a boil over medium heat, then immediately reduce the heat and bring to a simmer.
Cook until the sauce is reduced in half.
Return the salmon to the skillet for just enough time that it is heated through.
Turn off the heat and spoon sauce over the salmon.
Serve with the chopped green onions sprinkled over the top.
This dish was an experiment for us. Whenever we have used teriyaki it has come out of a bottle bought at the supermarket. This was the first time we have made one from scratch. We were very happy with it. I'm not saying that we won't ever go back to the supermarket, but it was delicious. A little on the salty side perhaps for those who are watching their salt intake, and most of us are these days. We said we would try low-sodium soy sauce next time. We just have to remember a little goes a long way, mistakenly thinking that 1/2 cup wasn't enough but it certainly was.
We served this salmon dish with Jasmine Rice and stir-fried vegetables of choice. Those two dishes need to be started ahead of the Teriyaki Salmon as it cooked in no time at all.
Something to remember next time. The onions were sliced and both green and white parts were used. I will just use the green next time as suggested in the original recipe. These spring onions were also on the large side and aesthetically, chopped ones would have been more pleasing to look at, but then maybe I am being just a bit picky.
Thank you everyone! Have a great day and Bon Appétit!