We love love love Wild Sockeye Salmon! We are also in love with the food blog Just One Cookbook
We make her Salmon Teriyaki all the time!
I just make a couple slight augmentations and add a bunch of veggies and rice. This is a super healthy family meal. ENJOY
What Ya Need: My alterations are marked (*) (I have left out the salt and sake for this step)
- 2 nice sized Wild Sockeye* salmon fillets with skin kept on
- Freshly ground white* pepper (find in Asian market)
- Buckwheat* or spelt* flour to coat (original calls for flour)
- Olive oil
- 6 Tbsp. Sake (use a lower grade Sake! Save the good stuff for drinking!)
- 4 Tbsp coconut palm sugar* (original calls for regular sugar)
- 6 Tbsp. soy sauce
- Finely chopped fresh ginger (as much as you want but around 1-2 tbsp)
Vegetables: (Use what you like but I find these to taste best with Teriyaki)
- Green cabbage (Asian or conventional) thinly sliced
- Carrots cut on diagonals
- Broccoli or Broccolini cut into florets
- Mung Bean Sprouts washed and drained
- White onion sliced or diced
- Olive Oil
- Dashes soy sauce, white pepper and Tograshi
- About 1/3 cup of water on hand to help steam
- Sesame seeds (black or white)
- Shichimi Tograshi (most Asian sections in grocery store or certainly an Asian market that carries Japanese fare will carry!)
Prep all your veggies and set aside keeping bean sprouts and onions in their own separate bowls.
You can start cooking the onions in a large pan with some olive oil. I like well cooked onions so I always start mine first.
Cook Japanese rice per package and set aside.
Slice salmon into strips, sprinkle with white pepper and coat with chosen flour. Set aside. Heat a pan with olive oil and a little butter. Cook skin side down first til golden brown. Then flip to cook other side. Once cooked set aside on paper towel to drain excess oil.
Toss in Teriyaki sauce into salmon pan and simmer til sauce reduces and gets thicker.
Meanwhile push onions to side of large pan. Turn heat up add more olive oil and toss in the rest of the veggies (except for the bean sprouts). Stir around til you get some nice brown markings and then throw in a little water to steam a bit. You can toss on a lid for a few minutes.
Once Teriyaki sauce is thickened you can toss your cooked salmon to coat in the sauce.
Take lid of veggies and stir around. Dash on a little white pepper, Tograshi and soy sauce.
Start dishing out portions of rice. Top with salmon. Add veggies and then drizzle on some of the Teriyaki sauce. Top with sesame seeds and Shichimi Tograshi. I use about half the container. I love it tooooo much!
These photos are making me hungry!