<SWEET TANGY TERIYAKI SALMON/ 鮭のポン酢バター焼 >
＜Yield> 2 servings
<Prep time> 10 minutes
<Cook time> 8 minutes
<Ingredients>
2-3 slices salmon filet (300g)
1 tbsp salted butter
¼ tsp salt & pepper
Sauce
1½ tbsp soy sauce
1 tbsp-1 ½ tbsp rice vinegar
2 tbsp mirin
1 tsp lemon juice
<Directions>
1. Sprinkle the salmon filets with salt and pepper. Make sure to do it on both sides. Let it sit for 10 mins. Wipe off the moisture seeping out from the salmon to reduce the fishy smell. Mix all the sauce ingredients together.
2. Add cooking oil to the pan. Place salmon skin side down into the pan. Lower the heat and close with a lid. Steam it for 5 mins or until the skin is charred.
3. Flip the salmon and cook it for another 2 mins. Wipe off the oil with a paper towel as much as possible. Add sauce and butter. Let it cook for another 2 mins. Transfer the salmon to a plate. Deglaze the sauce until it’s thickened. Drizzle it over the salmon. Ready to be enjoyed!
<Miwa’s tips>
Steaming the salmon will keep it moist and result in a tender salmon.
The key to success is ①not overcooking and ②wiping off the excess fish oil as much as possible before adding in the sauce.
If you prefer less tangy, reduce the vinegar in half and add more mirin to your liking.
Your kitchen might smell like vinegar. Please be prepare for it. Haha.
<Storage time>
Store in an air-tight container for up to 2 days in the fridge.
2022/10/21 MIWA