JAPANESE - TERIYAKI SALMON

Japanese - Teriyaki Salmon image

Provided by Baby Kato

Categories Fish

Time 15m

Number Of Ingredients 12

2 salmon fillets with skin (3/4 inch thickness; skin will hold the flesh together while cooking.)
salt
freshly ground black pepper
1 tbsp. flour
1/2 tbsp. olive oil
1 tbsp. butter
1 tbsp. sake (or dry sherry)
SEASONINGS
1 tbsp. sake (or dry sherry)
1 tbsp. mirin (or 1 tbsp. sake + 1 tsp. sugar)
1 tbsp. sugar
2 tbsp. soy sauce

Steps:

1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (you may microwave for a few seconds). Rinse the salmon and pat dry and season with salt and black pepper on both sides.
2. Sprinkle ½ Tbsp. of flour on one side of salmon and spread evenly, then flip over and sprinkle the rest of the flour on the other side, gently removing excess flour.
3. In a frying pan, over medium heat, add the olive oil and melt the butter remembering not to burn the butter. If the flying pan gets too hot, reduce heat or remove from the heat for a moment or two.
4. Add the salmon fillets skin side on the bottom and cook tor 3 minutes, or until the bottom side is nicely browned.
5. Add sake and cover with lid and allow the salmon to steam for 3 minutes, or until it's cooked through. Then remove the salmon to a plate until needed.
6. Add the seasonings to the pan of sauce and heat. When the sauce starts to boil, add the salmon back into the pan and spoon the sauce over the salmon.
7. When the sauce thickens, remove from heat and plate the salmon on warmed plates and serve immediately.
8. Note: Coat the fish with flour, it will make the fish juicy and the texture will be crispy with a nice coat of sauce.