Saturday, December 12, 2009

Baked Salmon with Teriyaki Glaze

This was the recipe that was supposed to be the first entry in my blog, but as you would have read, Keith came home a little early that day and was very hungry; I quickly finished cooking dinner and forgot to take pictures of the dish. The teriyaki glaze goes well with many other things such as deep fried tofu, baked chicken drumsticks or even as a marinade for grilled chicken wings. As you can see from the picture I always pour on a little extra teriyaki glaze because it is just delicious drizzled over the steaming hot rice that I serve this with!

Serves 2

1 piece salmon (about 12 ounces)
Salt and black pepper
¼ cup teriyaki glaze

  • Preheat oven to 400°F
  • Sprinkle salt and pepper all over the salmon.
  • Spray a wire rack and place on a baking tray, place salmon on top
  • Bake for 20 – 25 minutes until salmon is done

2” piece fresh ginger, peeled and finely julienned
¼ cup oil

  • Heat oil, fry ginger until golden brown, remove from oil and set aside
  • Keep oil for curries or frying vegetables.

To serve:

  • Place baked salmon on a serving plate, spread teriyaki glaze evenly and sprinkle crispy fried ginger on top.

Teriyaki Glaze
Makes about ½ cup

½ cup soy sauce
½ cup mirin (sweet rice wine)
2 tbsp sugar
1 level tsp corn starch
¼ cup water

  • Combine the soy sauce, mirin and sugar in a saucepan. Boil on medium heat for about 30 – 40 minutes until reduced in half.
  • Mix corn starch with the water and pour into the saucepan. Boil for another 1 minute
  • Cool mixture. Store the teriyaki glaze in a clean jar in the fridge. Will keep well for about 2 months.
  • Note: Instead of mirin, you can also use sake/vermouth/dry sherry and ½ cup sugar

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