A Japanese-inspired salmon dish served with crisp vegetables, steamed rice and a rich homemade teriyaki sauce made with soy sauce, mirin and sake.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves: 2
Cuisine: Japanese
Course: Main Dish
Tags: Teriyaki · Salmon Recipes · Japanese Recipes · Seafood · Quick & Easy · Rice Dishes
Ingredients
For the Salmon and Vegetables
- 350g fresh salmon, cut into 2 pieces
- 100g sugar snap peas
- 100g tenderstem broccoli
- 1 red pepper, finely sliced
- 100g fresh beansprouts
- 2 cloves garlic, finely chopped
- 2 tbsp sake
- 2 tbsp soy sauce
- 1 tsp sugar
- Oil, for frying
- Roasted white sesame seeds, for garnish
For the Teriyaki Sauce
- 100ml Kikkoman soy sauce
- 100ml mirin
- 100ml sake
- 3 tbsp sugar
- ½ tsp cornstarch
- 3 tbsp cold water
Method
1. Marinate the salmon
Combine the soy sauce, mirin, sake and sugar in a bowl.
Add the salmon and coat well. Set aside while preparing the vegetables.
2. Stir-fry the vegetables
Wash and prepare all the vegetables.
Heat a little oil in a wok over medium heat.
Add the chopped garlic and stir-fry for approximately 1 minute, taking care not to burn it.
Add the sugar snap peas, tenderstem broccoli and red pepper.
Stir-fry for approximately 3 minutes.
Add the beansprouts, sake, soy sauce and sugar.
Continue cooking until the vegetables are tender but still slightly crisp.
3. Cook the salmon
Heat a little oil in a separate frying pan.
Remove the salmon from the marinade and fry on both sides for approximately 5 minutes, or until cooked through.
Set aside.
4. Make the teriyaki sauce
Pour the remaining marinade into a small saucepan.
Bring to a boil, then reduce the heat.
Mix the cornstarch with 3 tablespoons of cold water.
Gradually add the cornstarch mixture to the sauce, stirring continuously.
Bring back to a gentle boil and simmer until the sauce thickens to your preferred consistency.
5. Serve
Serve the stir-fried vegetables with steamed Japanese rice.
Place the cooked salmon on top and pour over the teriyaki sauce.
Garnish with roasted white sesame seeds and serve immediately.
Notes
- Thicken the sauce: Simmer the teriyaki sauce for longer if you prefer a thicker glaze.
- Keep the vegetables crisp: Avoid overcooking the vegetables so they retain some texture.
- Check the salmon: Cooking time will vary depending on the thickness of the salmon pieces.
- Serve with rice: Japanese short-grain rice works particularly well with the teriyaki sauce.
