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Monday, June 27, 2011

Teriyaki Salmon

Another recent obsession of mine this summer has been teriyaki sauce. I love this stuff. I would use it to marinate anything from shrimp and chicken to beef skewers and fish. Last week we made teriyaki salmon and grilled asparagus for a quick dinner.

While you can buy teriyaki sauce in the store, it is super easy to make and tastes way better (and is much cheaper) than the premade version. You can find most of the ingredients in any international foods store.

Teriyaki Sauce (adapted from allrecipes.com)
  • 2/3 cup mirin (Japanese sweet rice wine)
  • 1 cup soy sauce
  • 4 1/2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/3 cup brown sugar
  • 8 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 dash red pepper flakes
  • black pepper to taste 

Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

To make the salmon, marinate the fish in half of the marinade on both sides for 10 minutes each.

Bake at 400 degrees for 10 minutes or until just done. For the asparagus, follow the instructions from this post.

Everything looks better when plated well, doesn't it?

Have you tried teriyaki anything? What do you think this would work well with?

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