Monday, September 28, 2015
JAPANESE SALMON TERIYAKI
1/2 cup Japanese soy sauce
1 tablespoon Mirin
1 1/2 lb. fillet of salmon
salt and pepper, to taste
Combine 1/2 cup of Japanese soy sauce (shoyu), and 1 tablespoon of Mirin; put salmon on the grill, and when nearly done (the flesh will begin to become opaque), brush the sauce on the salmon generously, then return it to the grill and cook until it browns.
When that side is done, cook the other side the same way. Note: Japanese Shoyu is made of wheat and beans; it may be obtained in whole food markets or in the International section of the supermarket. Mirin is a cooking wine. These are most important ingredients for Japanese cooking. Sauterne may be used instead of Mirin if a teaspoon of sugar is added.
This same sauce may be used as a dressing for Udon noodles, which can be served on the side as a starch to go with this dish. A light salad of baby spinach and tomatoes with green onions completes the dish. (If using this sauce for the Udon noodles, make a separate batch.)
Vinaigrette Dressing (for vegetables - optional):
To dress the salad, combine 4 tbsp. peanut or light olive oil, 1 tbsp. rice wine or red wine vinegar or fresh lemon juice, 2 cloves crushed garlic, a pinch of hot pepper flakes and 1/2 tsp. sea salt.