SWEET TANGY TERIYAKI SALMON
<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
1tbsp-1 ½ tbsp rice vinegar
2 tbsp Mirin
1 tsp lemon juice
<Directions>
1. Sprinkle some salt and pepper on salmon. 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 a fishy smell. Mix all the sauce together.
2. Add cooking oil to the pan. Place salmon with the skin side down. Lower the heat and close the lid. Steam it for 5 mins or until the skin is charred.
3. Flip 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 the plate. Degraze the sauce until it’s thickened. Drizzle it over the salmon.Ready to be enjoyed!
<Miwa’s tips>
Steaming the salmon will keep the moisture and result in a tender salmon.
The key to success is ①not overcooking. ②wipe off the excess fish oil as much as possible before adding sauce.
If you prefer less tangy, reduce 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