Teriyaki Salmon with Edamame Rice ( Pan Fried sweet soy Salmon Fillet)

  • Yield: 4
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 20 m
  • Ready in: 30 m
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Teriyaki is probably the best known Japanese cooking method. Its also very popular, because of its sweet soy sauce flavor. Edamame are young soya beans. Mixed into rice, they add a lovely freshness to this dish, balancing the richness of the salmon.

Ingredients

Step by Step Methods

  • 1

    In a small bowl, mix together the soy sauce, honey, sugar, mirin and sake or white wine. Pour into a plastic dish and add the salmon fillets, skin side up. Marinade for 15 minutes,

  • 2

    In the meantime heat a non stick frying pan and pour in 1 tbsp. of vegetable oil take the salmon fillets from the marinade and smear with the remaining oil keep the marinade.

  • 3

    When the pan is hot, cook the salmon, skin side down, over a medium to high heat, until the skin turns crispy. Turn the fillets over and cook for a more few minutes. Pour the remaining marinade over the fish and turn the heat down to medium low. Cook for a further 5 minutes until the sauce had thickened using a spoon or pastry brush to keep coating the salmon with the marinade . Keep the salmon in the pre heated oven 200 degree C/fan 180 degree C/gas mark 6 to keep warm until you are ready to serve.

  • 4

    Put the cooked rice in a large bowl, mix in the sushi vinegar and add the edamame beans, sesame seeds, shish and chopped pickled ginger. Mix well and season to taste. Divide the rice between 4 individual plates.

  • 5

    Finally, place the salmon fillets on the plates and pour over the remaining sauce. Garnish with spring onion, sesame seeds and grated ginger.

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