© 2019 Ching He Huang. All rights reserved.

Salmon Teriyaki

Serves : 4 Preparation 30 mins Cooking 8 mins Total 38
Nutrition facts: 636.00 calories 38.50g protein 38.40g carbs 31.40g sugars 32.40g fat 5.30g 2.70g fibre 1397.00mg sodium
Ingredients: 4 x 175gm, no skin Sake 2 tbsp Vegetable oil For the marinade: 120ml / 0.5 cup Low sodium light soy sauce 120ml / 0.5 cup Sake 120ml / 0.5 cup Mirin 2 tbsp Caster sugar For the salad: 1 tbsp Mirin 1 tbsp Low sodium light soy sauce 1 large, seeds removed and chopped Red chilli ½, shredded Cucumber ½, thinly sliced Red onion 2 small, shredded Carrot 1 handful, shredded Chinese cabbage You can buy ready prepared Teriyaki sauce but it is so easy to make - it is a Japanese marinade consisting of garlic, soy, mirin (Japanese sweet rice wine) and sugar. This is a simple marinade great for beef and chicken too. I like to marinade the salmon the wok fry until it has a sticky glaze and then serve with a refreshing pickled salad. *Note: 30-minute preparation time includes marinating.

Salmon Teriyaki

  1. Serves : 4
  2. Preparation time 30 Minutes
  3. Cooking time 8 Minutes
per serving

Cals


636.00

Protein (g)


38.50

Carbs (g)


38.40

Sugars (g)


31.40

Fat (g)


32.40

Sat Fat (g)


5.30

Fibre (g)


2.70

Sodium (mg)


1397.00

Source from

Ching He Huang Web Site

About the recipe

main courses

You can buy ready prepared Teriyaki sauce but it is so easy to make - it is a Japanese marinade consisting of garlic, soy, mirin (Japanese sweet rice wine) and sugar. This is a simple marinade great for beef and chicken too. I like to marinade the salmon the wok fry until it has a sticky glaze and then serve with a refreshing pickled salad. *Note: 30-minute preparation time includes marinating.

Ingredients
  • Sake - 4 x 175gm, no skin
  • Vegetable oil - 2 tbsp
For the marinade
  • Low sodium light soy sauce - 120ml / 0.5 cup
  • Sake - 120ml / 0.5 cup
  • Mirin - 120ml / 0.5 cup
  • Caster sugar - 2 tbsp
For the salad
  • Mirin - 1 tbsp
  • Low sodium light soy sauce - 1 tbsp
  • Red chilli - 1 large, seeds removed and chopped
  • Cucumber - ½, shredded
  • Red onion - ½, thinly sliced
  • Carrot - 2 small, shredded
  • Chinese cabbage - 1 handful, shredded

Steps

  • Mix all the marinade ingredients in a flat dish, add the salmon fillets and leave to marinate overnight. If there isn't much time, even 10 minutes marinating will make a difference.
  • For the pickled salad dressing: mix the mirin with the soy sauce, sugar and chopped chilli and set aside.
  • Combine the cucumber, onion, carrot and Chinese leaf, and drizzle over the dressing. Leave the salad on one side for about 20 minutes.
  • Heat the vegetable oil in a frying pan, drain the salmon from its marinade and fry for 2-3 minutes on each side. While it's cooking, pour over the rest of the soaking liquid - it should reduce quite quickly. Serve straight away with the salad.
Ingredients
  • Sake - 4 x 175gm, no skin
  • Vegetable oil - 2 tbsp
For the marinade
  • Low sodium light soy sauce - 120ml / 0.5 cup
  • Sake - 120ml / 0.5 cup
  • Mirin - 120ml / 0.5 cup
  • Caster sugar - 2 tbsp
For the salad
  • Mirin - 1 tbsp
  • Low sodium light soy sauce - 1 tbsp
  • Red chilli - 1 large, seeds removed and chopped
  • Cucumber - ½, shredded
  • Red onion - ½, thinly sliced
  • Carrot - 2 small, shredded
  • Chinese cabbage - 1 handful, shredded