Salmon Teriyaki
Salmon marinated and cooked in a soy & rice wine vinegar
Servings 4
Ingredients
- 1 tablespoon vegetable oil
- ½ teaspoon garlic puree
- ½ cup rice wine vinegar Mirin
- 1 cup soy sauce
- 2-3 teaspoon brown sugar
- 1/4 cup honey
- 4 - 6 ounce salmon fillets try to get similar size fillets.
- 2 tablespoons grape seed oil
Instructions
Teriyaki Marinade
- In a sauce pan heat 1 tbsp vegetable oil and then fry the ginger and garlic for 1 minute.
- Add the mirin, turn up the heat and reduce to cook off the alcohol - 3 - 4 minutes.
- Add the soy sauce, sugar and allow to reduce, stirring frequently.
- Set aside and allow to cool.
Teriyaki Salmon
- Pour the cooled marinade over the salmon fillets for at least 1+ hour (or overnight).
- When ready to cook, remove the salmon fillets and reserve the teriyaki sauce.
- Heat the grape seed oil in a cast iron skillet. Cook the salmon fillets for 2 minutes on the flesh side.
- Flip the salmon skin down and top the salmon with the remaining teriyaki sauce.
- Move to a 325 degree preheated oven and cook for 7-10 minutes.
- Serve with stir fried noodles and enjoy.