SALMON TERIYAKI WITH STEAMED RICE

SALMON TERIYAKI WITH STEAMED RICE image

Yield 4 Servings

Number Of Ingredients 13

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For Marinade
1/3 Cup rice Vinegar
1/3 Cup Sake
1/3 Cup Mirin
1 Cup soy sauce
1/2 Cup pineapple juice
3 tablespoons sugar or honey
1 (3 to drinch) piece fresh ginger, out into Coins
For Main Dish
4 6oz Salmon Fillets skin and pinbones removed
Kosher salt and freshìy ground black pepper
2 Cups Japaneâe short-grain rice
Vegetable or canola Oil, for brushing grill pan

Steps:

Marinade To make teriyaki marinade and Sauce, whisk together mirin, sake, rice vinegar, soy Sauce, pineapple juice, Sugar, and ginger in a medium saucepan. Heat to medium heat, stirring often, until sugar melts and sauce has thickened slightly, about 12 to 15 minutes. Remove from heat and let Sauce cool completely. Place Salmon in a pie plate, skin side up, and pour half of the marinade over the fish. Cover pie plate, and refrigerate 15 minutes. Reserve remaining sauce. Rice To prepare rice, rinse in cold Water 4 or 5 times to remove excess starch. Transfer Washed rice to a rice cooker and process according to manufacture's directions. If using a saucepan, cover with 3 cups of cold water and bring to a boil. Reduce heat to low and cook, covered, until tender, about 18 to 20 minutes. Salmon Heat a grill pan over medium heat. Remove salmon from the marinade and discard the marinade. Coat the grill pan with vegetable oil using a silicone pastry brush. Place the salmon on the grill, skin side down, and Cook for 5 minutes. Carefully flip salmon fillets using a fish spatula. Brush some of the teriyaki sauce and Continue cooking, brushing again with the sauce every few minutes until cooked through, about 4 to 5 minutes longer. To serve, place salmon on a serving platter and drizzle with remaining teriyaki sauce. Serve with cooked rice.