Adjust each amount of teriyaki sauce to prepare more teriyaki sauce if you plan to keep some of them for future cooking
2 fillets Fresh skinless salmon
1 teaspoon Cornstarch
1/2 teaspoon Honey
1 clove GarlicMinced
1/2 teaspoon Ground ginger
1/4 cup Soy sauce
1 tablespoon White rice vinegar
50 grams Brown sugar
1 cup Cold water
We know that salmon is one of the most nutritious food on Earth. Some research says, at least there are 11 health benefits of salmon. One of the most popular health benefit is salmon rich with Omega-3 fatty acids. Apart of those health benefits, there is an easy way to prepare a tasty salmon with this recipe. Basically, teriyaki sauce is Japanese way to marinate the food.
Preheat the pan on a medium high heat. Pour in the soy sauce, water, brown sugar, minced garlic, ground ginger, vinegar, and honey. Stir well while bring them to boil.
Reduce the heat and bring to simmer for about 7 minutes. Stir occasionally until the sauce is thicken.
While simmering the teriyaki sauce, place the salmon fillets in a bowl. Add in 3 tablespoons of the teriyaki sauce from the pan. It's important to cover all of the fillets with the sauce. Leave the fillets in the fridge to marinate, at least 2 hours.
Put the cornstarch into a jug. Add a little cold water and mix until become a smooth mixture.
Gradually add the mixture to the teriyaki sauce and continue simmer for 5 more minutes. Stir continuously until turn the sauce into a glaze.
Once marinated or when ready to cook, remove the salmon fillets from the fridge. Preheat the skillet over medium high heat.
Gently place the marinated skillets in the skillet. Cook for 3 minutes for each side. Keep adding the glaze to salmon as it cooks and blackens.
Remove the salmon fillets from the heat.
To serve, plate the fillets and add some glaze and sesame seeds on the top.
If desired, serve the salmon with a bowl of hot steamed rice.
|2 fillets Fresh skinless salmon|
|1 teaspoon Cornstarch|
|1/2 teaspoon Honey|
|1 clove Garlic|
|1/2 teaspoon Ground ginger|
|1/4 cup Soy sauce|
|1 tablespoon White rice vinegar|
|50 grams Brown sugar|
|1 cup Cold water|