Teriyaki salmon

4 servings

Ingredients

Quantity Ingredient
1¾ pounds Boned salmon fillet, with
Skin, or steaks about
¾ Inch
Thick
Marinade:
3 tablespoons Soy sauce
1 tablespoon Sake, or dry sherry
1 tablespoon Mirin
1 teaspoon Fresh ginger juice
3 tablespoons Oil
1 tablespoon Mirin
1 tablespoon Sugar
Sansho powder
Green bell peppers, cut into
Strips, for garnish
Lemon slices, for garnish

Directions

TAMALES WORLD TOUR #WT1A04

If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.

Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers sauteed in the pan, and lemon slices.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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