Salmon Teriyaki

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   I came across a teriyaki recipe the other day that was a bit different, and I've been dying to try it ever since. 
Pulled the trigger yesterday and made a batch (it makes plenty...about two cups) and did some salmon for supper.

Teriyaki sauce

1 cup soy sauce...I used low sodium
2/3 cup mirin
1-1/2 Tbsp rice vinegar
1 tsp sesame oil
1/3 cup sugar
7 cloves garlic, minced
1 Tbsp minced fresh ginger
1 pinch crushed red pepper
freshly ground black pepper to taste

Bring mirin to boil in a saucepan over medium high heat....reduce heat and simmer for ten minutes.
Stir in remaining ingredients, return to a boil and simmer 5 more minutes.

Cool and store in tightly sealed container in fridge.

This is without a doubt the best teriyaki sauce I have ever tasted anywhere...please give it a try. I have enough left to use on beef, chicken wings or even some pork.
This will be a go-to recipe in the casa Hoser from now on.

Here's the yield

I just marinated two salmon pieces for about 2-3 hours

Tossed some asparagus in evoo, garlic and black pepper and put it in the oven five minutes before the salmon.

Made a pan full of pilaf in the meantime with some onions, mushrooms and pignoli added, and then served it all up.

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Salmon Teriyaki Posted: 16 November 2012 at 03:18
	I came across a teriyaki recipe the other day that was a bit different, and I've been dying to try it ever since. Pulled the trigger yesterday and made a batch (it makes plenty...about two cups) and did some salmon for supper. Teriyaki sauce 1 cup soy sauce...I used low sodium 2/3 cup mirin 1-1/2 Tbsp rice vinegar 1 tsp sesame oil 1/3 cup sugar 7 cloves garlic, minced 1 Tbsp minced fresh ginger 1 pinch crushed red pepper freshly ground black pepper to taste Bring mirin to boil in a saucepan over medium high heat....reduce heat and simmer for ten minutes. Stir in remaining ingredients, return to a boil and simmer 5 more minutes. Cool and store in tightly sealed container in fridge. This is without a doubt the best teriyaki sauce I have ever tasted anywhere...please give it a try. I have enough left to use on beef, chicken wings or even some pork. This will be a go-to recipe in the casa Hoser from now on. Here's the yield I just marinated two salmon pieces for about 2-3 hours Tossed some asparagus in evoo, garlic and black pepper and put it in the oven five minutes before the salmon. Made a pan full of pilaf in the meantime with some onions, mushrooms and pignoli added, and then served it all up.
	Go ahead...play with your food!

Sponsored Links

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 16 November 2012 at 06:14
	that looks mighty good to me!
	If you are a visitor and like what you see, please click here and join the discussions in our community!

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 16 November 2012 at 07:07
	I'm not a big fan of teriyaki, Dave. It's too sweet for my tastes. But you make that look so appealing, I might give it a try.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 16 November 2012 at 12:53
	Hoser, Good Evening, Gorgeous healthy lunch. TERI denotes brilliant or shiny and YAKI, grilled. I shall give ur version a try for sure & love ur pairing with grilled green stunning asparagus, in December when the Vet returns from his Spring Business Trip to Brazil, Argentina and Uruguay on the 5th December. We are salmon aficionados & thanks for posting. Lovely pictorial ... ( It is Spring Waygu Cattle Season in this part of S. A. ) and the major Trade Fairs for Bovine Experts. Thanks so much for posting. I too, have to employ very little Soy Salt Free as I am so highly allergic to soy and have subbed Sherry or Cider Vinegar or Lea & Perrins. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.