THE PAPA’S KITCHEN
2 ounces Sake (basically it’s brewed rice)
3 ounces Mirin (basically sake but sweet)
4 ounces soy sauce
3 tablespoons sugar (I cut this way back or leave it out altogether as the Miren is sweet)
1 tablespoon cornstarch combined with 1 tablespoon of water
2 pounds salmon fillets, deboned and scaled
Salt and pepper
2 tablespoons of vegetable oil
3 baby Bok choy, steamed for serving
Toasted sesame seeds, for garnish
3 scallions, sliced on the bias, for garnish
Steamed rice for serving (I didn’t use it in the video since I’m watching what I’m eating J)
Salmon cooks quickly so do everything else before you start cooking it. That means your rice and Bok choy should be done prior to starting the Salmon. Then put salt and pepper on both sides of your Salmon. Mix your Teriyaki Sauce together and have it ready to go when you need it for the Salmon.
In your cast iron at medium-high temperature, add oil and wait till it just begins to smoke. Once it does, lay your Salmon down in the pan on the presentation side. You want it to have a wonderful sear on it. Once you lay it down – DO NOT TOUCH – until it releases itself from the pan. Use your fish spatula to see if it’s ready to turn. If it is still not lifting up – – leave it! It’s still browning. You want color on that presentation side. Once it is released, turn the fish over, now build the sauce here by first lowering your heat on the pan down, otherwise, things will begin to burn quickly. (Here, I’ve done the next both ways. You can build the sauce into your pan one ingredient at a time using the same order it’s listed here, or you can combine it all ahead of time and then pour it into the pan slowly. I actually prefer building one at a time).
Note: you can always double the sauce recipe here, and it won’t change the outcome at all except to give you more of that wonderful sauce to pour over the fish.
Once the Sake and Mirin have been added, you will begin making the glaze by using the cornstarch. When doing so, stir the juices along with the cornstarch quickly and constantly as the juice turns from opaque to glaze. Spoon over the salmon fillets. Then plate the Salmon over the steamed Bok choy as desired and pour or spoon the remaining sauce in the pan over the Salmon. Finish with a garnish of sesame seeds and scallions. Serve rice on the side and ENJOY!!
This is a quick and easy mid-week dinner.