Tuesday, May 30, 2017

Teriyaki Salmon with Grilled Zucchini

Teriyaki is a lovely cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, sake and sugar. The word 'teriyaki' comes from the word 'teri', which refers to a shine or lustre given by the sugar content in the 'tare', which is boiled and reduced to the desired thickness, then used to marinate the meat. Yaki refers to the cooking method of grilling or broiling, where the meat is dipped in or brushed with sauce several times during cooking, which allows the sugars in the sauce to caramelize, for a deep, rich full-bodied flavour. Many kinds of teriyaki sauce are sold in grocery stores, but the basic sauce is so easy to make from scratch, and can be used to baste on salmon, chicken, vegetables and other fish all year round. This recipe for Salmon Teriyaki is delicious served with grilled zucchini for an easy low carb summer dinner.

Teriyaki Salmon with Grilled Zucchini
Serves 2

3 tbsp soy sauce
2 tbsp mirin
2 tbsp honey
1/4 cup sake
1 tbsp minced fresh ginger
1 clove minced garlic
1/2 tsp toasted sesame oil
2 portions salmon
1 large zucchini, sliced diagonally 1/4-inch thick
Sesame seeds, for garnish 
Sliced green onions, for garnish 

Combine the soy, mirin, honey, sake, ginger, garlic and sesame oil in a flat dish and mix well to combine. Add the salmon and coat well with the sauce, then cover and allow to marinate for at least 30 minutes.

To cook indoors, set a nonstick frying pan on medium high and sear the salmon skin side up for 3-4 minutes, reserving the remaining marinade. Turn the salmon skin side down, cover, and turn the heat to low, then cook for another 3-4 minutes, or until fish is cooked to your desired consistency. Set the salmon aside, then sauté the zucchini in the same pan for 2-3 minutes per side and serve along with the salmon.

To grill outdoors, preheat the barbecue and once hot, set the zucchini plus salmon skin side down and grill for 4-5 minutes, then turn them over and cook another 3-4 minutes, until the zucchini are softer and have nice grill marks, and the salmon is cooked to your desired doneness.

To serve, drizzle the the salmon with the reserved teriyaki sauce, garnish with sesame seeds and green onions, and serve with the grilled zucchini.

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