Teriyaki salmon fillet

Preparation 10 min

Cooking time 12 min

Servings 4

See all suggested pairings

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!