Hi everyone, welcome to this episode of Amanda Tastes.
Today I am going to make Salmon Teriyaki.
First let me walk you through the ingredients. We have salmon fillets, corn starch, a small piece of ginger, bottom part of a spring onion, and three basic Japanese condiments, soy sauce, sake and mirin.
First, grind the ginger with a grinder.
Strain it with a strainer.
Until you have about a tbs. of ginger juice.
Add in sake, mirin and Japanese soy sauce.
Now this simple teriyaki sauce is ready.
And then, place the salmon fillets into a ziploc bag.
Spoon about 3 tbs. of sauce.
And add into the bag to marinade salmon fillets.
Using a ziploc bag is a good way to marinade when you have less marinade sauce.
And it helps to marinade evenly all over salmon fillets. Let them cool in the fridge for about 30 mins to absorb some flavors.
Take them out once finished.
Use kitchen towel to clean excess sauce on the fillets.
Next, tap some corn starch on the fillets surface. Make sure to coat both sides.
Shake off excess corn starch, and now they are ready to cook.
Drizzle some oil in a frying pan. Do not add in too much since salmon will release oil,too.
Turn the heat to medium, and place the fillets into the pan, skin down.
Add in spring onion as well.
During the cooking process, you can see the flesh turning from somewhat translucent into a pink color.
Pay a close attention to the transformation of the flesh.
Don’t forget the spring onion. Make sure to cook every side of it to add some color on it.
Flip the fillets when the skin is crispy and golden.
Take spring onions out, and do not burn them.
As for the salmon fillets, make sure you cook each side of them until they become golden brown.
1-2 mins for one side, medium heat.
Once done, pour in the rest of your marinade sauce.
Tilt the pan to make the fillets submerged in the sauce on one side of the pan to absorb flavor. Then thicken the sauce.
The sauce becomes thicker over the heat.
When you see the sauce bubbling like a syrup, it's ready.
Drizzle the sauce over salmon fillets, and plate them with spring onion bottoms. Now it's done.
Temperature is the key to cook salmons. Don’t make them dry.
Try to keep the juice inside salmons. Now they are crispy on the outside while juicy inside, not to mention the sweet and sour teriyaki sauce. This dish is great to serve with beer and rice.
Plus it's easy to cook. Same process can also be adapted to other fish dishes, like cod, and mackerel.
I hope everyone enjoy this simple delicious salmon dish.
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Lastly, thanks for watching, and see you next week.