Recipes » Anthony Worrel Thompson's Teriyaki Salmon

Serves 4

  • Ingredients
  • 2 Small salmon steaks, cleaned and bone removed
  • Salt
  • 115g (4 oz) fresh mushrooms, cleaned, stalks removed, a neat cross cut into each cap
  • 4 Tomatoes, halved
  • 55g (2 oz) Bean sprouts, washed and trimmed
  • 55g (2 oz) Snow peas, topped and tailed and cut diagonally into 1 inch slices
  • Vegetable oil

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    For the Teriyaki Sauce

  • 50ml (2 fl oz) Dark soy sauce
  • 50ml (2 fl oz) Sake
  • 2 tablespoons Mirin
  • 1 tablespoon Sugar

Method:

1. Cut the salmon steaks in half lengthways to make 4 pieces. Rinse the salmon and pat dry.

2. To make the Teriyaki sauce, mix the ingredients in a saucepan and stir over a medium heat until the sugar has dissolved. The sauce can be used immediately or cooled and refrigerated.

3. Marinate the salmon in a little sauce for 10 minutes. Drain, reserving the marinade.

4. Heat a little oil in a frying pan and fry the vegetables for 2-3 minutes until they are cooked through but still crisp. Remove, drain, and keep warm.

5. Wipe out the frying pan with paper towel and add a little fresh oil. Heat the oil and fry the salmon over a medium heat for 2 minutes, until slightly browned, turn gently and brown on the other side. Be careful not to over cook the salmon.

6. Drain off any excess oil from the pan and discard. Pour a little teriyaki sauce over the salmon and continue to cook for a few minutes, turning and basting the steaks so that they are well coated.

7. To serve, remove the salmon from the pan and serve on individual plates. Simmer the remaining teriyaki sauce until it is thick and syrupy, be careful not to over-reduce it, as it burns easily. Spoon the sauce over the fish, add the warm vegetables, and serve immediately.

8. Alternatively, grill the salmon by threading each piece on 2 skewers, brush with oil and place on a hot griddle pan or under a hot grill for 2-3 minutes on each side. Twist the skewers from time to time to stop them from sticking.

9. While the salmon is grilling, simmer the sauce over a medium heat until it becomes thick and syrupy.

10. When the salmon is nearly cooked, brush with the reduced sauce a few times and continue cooking until the salmon flakes easily when tested with a fork.

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