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Teriyaki salmon fillet
Preparation
10 minutes
Cooking time
10 to 12 minutes
Servings
4
Ingredients
- 250 ml (1 cup) teriyaki sauce, homemade (see Homemade teriyaki sauce) or store-bought
- 4 garlic cloves, minced
- Cracked pepper
- 3 green onions, thinly sliced
- Oil
- 4 salmon fillets with skin, at least 150 g (5 oz) each
- 1 package of brown Chinese noodles
- Salt
- 1 package of Chinese broccoli
- 30 to 45 ml (2 to 3 tbsp) fresh ginger, chopped
- Ground black pepper
- Sesame seeds, toasted
Homemade teriyaki sauce:
- 45 ml (3 tbsp) mirin (preferable) or rice vinegar
- 45 ml (3 tbsp) sake (preferable) or dry white wine
- 30 ml (2 tbsp) dark soy sauce
- 2 garlic cloves, minced
- 30 ml (2 tbsp) brown sugar
- 5 ml (1 tsp) fresh ginger, chopped
- Juice of 1 lime or lemon
- 5 ml (1 tsp) sesame oil
- 15 ml (1 tbsp) cornstarch
Preparation
- In a shallow dish, mix together half the teriyaki sauce, half the garlic, cracked pepper and half the green onions.
- Add the salmon fillets and marinate for 10 minutes on each side.
- Rub a skillet with a cloth or paper towel moistened with oil and place over medium heat.
- Drain the salmon fillets.
- Cook the fillets in the skillet, skin-side down, for about 12 to 14 minutes without flipping (cooked on one side only).
- Meanwhile, in a large saucepan, boil the noodles in salted water.
- In another saucepan, steam the broccoli.
- Drain and place the noodles back into the saucepan.
- Add the ginger and the rest of the garlic and green onion. Stir.
- Shape a nest with the noodles in the centre of each plate. Place a salmon fillet on each nest.
- Top the fillets with the remaining sauce. Sprinkle with toasted sesame seeds.
- Serve with Chinese broccoli.
Homemade teriyaki sauce:
- In a small saucepan, mix together all the ingredients except the cornstarch.
- Bring to a boil.
- Cook until the brown sugar has completely melted.
- Add a bit of cold water to the cornstarch.
- Pour into the boiling liquid.
- Cook until the mixture thickens, stirring from time to time.
- Pass through a sieve.
Tip:
To synchronize the cooking of the broccoli with that of the noodles, turn on the heat underneath the steamer (containing about 2.5 cm [1 in.] of water) the moment you put the noodles in the boiling water. Your sense of timing will feel sensational!
