Salmon Teriyaki Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 600 g salmon fillets, scaled and de-boned
1 tbsp corn starch or potato starch
2 tsp vegetable oil
½ to ¾ cup home-make Teriyaki Sauce (see recipe in cookbook) or use prepared Teriyaki Sauce.
2 tsp grated ginger
1 green onion, finely sliced
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Directions: |
Directions:Cut the salmon fillets lengthwise into small 2 cm wide fillets.
With a pastry brush, dust the salmon on all sides with the corn starch.
Heat a frying pan over high heat until very hot. Add oil and reduced heat to medium.
Add the salmon fillets (in batches if necessary) and fry for about 2.3 minutes per side until the salmon is just barely cooked through.
Remove the salmon from the pan.
Blot most of the oil from the pan with a piece of paper towel, then add teriyaki sauce to the pan and squeeze in the juice from the ginger.
Bring the sauce to a simmer and simmer for about 2 minutes until the sauce thickens and becomes glossy.
Add the salmon back into the pan, turn it once and then spoon the thickened sauce over the fillets for just a minute.
Remove the salmon to a serving plate and scatter with the green onions. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Recipe from Adam Liaw on YouTube.
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