Sticky Salmon Teriyaki
This is sweet & very moorish. It's a John Torode recipe. It's very simple.
You can leave it in the marinade all day & then take 30mins to cook in the evening.
CLICK BELOW FOR RECIPE:
Serves 2: (The sauce will go further so just add more salmon to feed more)
Ingredients:
2 salmon fillets
1tsp toasted sesame seeds
275ml Soy sauce
140 ml Saké
140ml Mirin
120g Sugar
Here's How:
You can leave it in the marinade all day & then take 30mins to cook in the evening.
CLICK BELOW FOR RECIPE:
Serves 2: (The sauce will go further so just add more salmon to feed more)
Ingredients:
2 salmon fillets
1tsp toasted sesame seeds
275ml Soy sauce
140 ml Saké
140ml Mirin
120g Sugar
Here's How:
- Mix the sauce ingredients and heat gently until dissloved. Let it cool.
- Marinate the salmon for up to 6hours in half the marinade.
- Reduce the leftover marinade in a medium-hot pan for 30mins until syrupy.
- Pre-heat oven to 240C, then place salmon fillets skin side up on an oven tray. Cover the skin with a small amount of silver foil then bake for 5mins.
- Remove the foil, brush with a little oil, and bake for another 5mins, until the skin is slightly browned & crispy.
- Serve the salmon on a bed of the reduced sauce.
- Sprinkle with toasted sesame seeds for extra glory.
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