Ingredients
The following ingredients have 4 Servings
- 4 x 150g salmon fillets, skinless
- 1 tbsp vegetable oil
- steamed white rice, to serve
- 1/2 punnet micro herbs, to serve
- <b>For the marinade</b>
- 1/2 cup sake
- 1/2 cup mirin
- 1/2 cup soy sauce
- 2 tbsp castor sugar
Instruction
- <p><b>1.</b> Combine marinade ingredients in a pan, bring to boil, boil for 1 minute. Cool.</p> <p><b>2. </b>Pour marinade over fish fillets in a large, shallow dish. Marinate for <i>an hour</i> in the fridge, turning halfway.</p> <p><b>3. </b>Preheat oven grill to medium. Place rack as close as possible to the grill while still able to fit an ovenproof pan beneath.</p> <p><b>4. </b>Drain marinade from salmon and place in a small pan; simmer over moderate heat for about 20 minutes or until reduced to about half a cup. Reserve.</p> <p><b>5. </b>Heat oil in an ovenproof pan over a high heat. Place salmon fillets, presentation side down, in the pan. Colour for a minute, then gently turn to other side. Cook for another minute, then place under grill.</p> <p><b>6. </b>Grill fillets for 2-4 minutes each side depending on thickness, brushing the reserved teriyaki sauce over fish to glaze. Remove from heat and rest for 5 minutes.</p> <p><b>7. </b>Serve with steamed rice and any juices left in the pan. Garnish with micro herbs.</p>
