I find it so much easier to take snap shots of the food with a phone camera as I can get it done within a couple of minutes before serving the meal. Some photos turn out not too bad, that is, if they are viewed on my phone ;) The images would appear grainy if displayed on a bigger, high resolution screen. Sometimes, the colour turn out a bit off. Nonetheless, I would still like to share my daily home cooked meals here whenever I am able to take a clear image of the dish and most importantly, when I get really excited with a delicious dish that is quick and easy to prepare.
Just One Cookbook, my favourite food blog to go to for Japanese home cooking. Do visit her blog for the detailed instructions on how to go about preparing this dish. I followed the recipe quite closely even using sake which was bought from Japan. The only change that I made was to use corn flour instead of plain flour to coat the fillet. This is just my personal habit of using corn flour to coat fish and I use corn flour so often for my daily cooking. Usually I would serve the salmon on its own, or with a plate of stir fry dou miao (pea shoots) on the side. This time, I served it with a bed of salad greens drizzled with the teriyaki sauce, a great way to include more vegetables to our diet and yet minus the hustle of having to cook another dish :)
Easy Teriyaki Salmon
1 salmon fillet
a pinch of salt
freshly ground black pepper
1 tablespoon flour (I use corn flour)
1 tablespoon butter
1 teaspoon olive oil
1 tablespoon sake
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin
1 tablespoon sugar
- Rinse and pat dry salmon fillet with paper towel. Season both sides of the fillet with a pinch of salt and some freshly ground black pepper. Sprinkle and coat salmon with flour on both sides, dust away any excess flour. Mix the seasoning ingredients together and set aside.
- Heat oil and butter in a frying pan on medium heat. Place salmon skin side down and press it down with a spatula to prevent it from curling during the initial first minute of cooking. Pan fry for about 1 to 2 mins or until the skin is browned. Flip over and pan fry the other side for 1 to 2 mins or until browned.
- Add 1 tablespoon of sake into the pan and cover with a lid. Leave to steam cook for another 2~3 mins. Turn off the heat and transfer salmon to a plate.
- Wipe off any excess oil in the pan with paper towel. Add the seasoning ingredients into the pan and bring to a simmer on medium-low heat. Transfer salmon back into the pan, spoon the sauce over the salmon as it cooks. When the sauce is slightly thickened, turn off the heat and dish up.