Adam Liaw's Teriyaki Salmon
This simple recipe from Adam Liaw is healthy and delicious, and comes together in minutes!
Ingredients
- 600 g salmon fillets, skin off
- 1 TBSP cornflour or potato starch
- 2 tsp vegetable oil
- 1/2 - 3/4 cup Homemade Teriyaki Sauce (recipe below)
- 2 tsp grated ginger
- 1 spring onion, finely sliced (to garnish)
Method
- Cut the salmon fillets lengthways into narrow 2cm wide fillets. With a pastry brush, dust the salmon on all sides with the cornflour.
- Heat a frying pan over high heat until very hot. Add the oil and reduce heat to medium, then add the salmon fillets (in batches if pan is crowded) and fry for 2-3 minutes per side until the salmon is just barely cooked through. Remove salmon from the pan.
- Wipe most of the oil from the pan with paper towel, then add the teriyaki sauce to the pan and squeeze in the juice from the grated ginger. Bring to a simmer for about 2 minutes, until the sauce thickens slightly and becomes glossy. Add the salmon back into the pan, turn it once, and spoon the teriyaki sauce over the fillets for just a minute. Remove to a serving plate and scatter with spring onion. This is lovely served with rice and crispy Asian greens.
- HOMEMADE TERIYAKI SAUCE
- 250mL soy sauce
- 200mL mirin
- 200mL sake
- 60-90g (to taste) white sugar
- Combine the ingredients in a small saucepan and place over medium heat. Stir for a few minutes until the sugar just dissolves. Do not boil the mixture. Cool, and transfer to a jar or bottle and store in the pantry - it will keep for years!
Wine pairing
No wine pairings assigned.
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