Well, one might wonder why I'm posting Teriyaki Salmon during Chanukah. Wait until you see what else I'm going to post! That said, let me continue.....
There are two parts to this recipe; the teriyaki marinade and the teriyaki sauce. They are similar but different. One is used to infuse flavor over time. The glaze is to heighten the flavor and add a beautiful sheen. Once the salmon (or chicken or beef or tofu) have marinated, the marinade needs to be discarded. The raw fish isn't helping at that point. We need a fresh start for the glaze.
We grew up eating teriyaki, especially chicken teriyaki. Years ago, going camping as a family, we'd pile into the Country Squire station wagon (yep, that long ago) for the drive to Ocean Shores. My father would set up the old, heavy canvas tent while we froze in the Pacific Ocean open air sheltered by sand dunes. Once settled, Mom would get the hibachi going and start making teriyaki chicken. Charcoal, smokey teriyaki and exotic ginger filled the air. Campers from all around, attracted by the smoke signal, would come by and ask what she was cooking. That should have been a sign to start a franchise. The Yashuko's, who have a teriyaki joint in every Seattle neighborhood, were more swift than my family on picking up the cue.
Teriyaki is one of those things my father made best, as in better than my mom. Coming from Hawaii, I guess he understood the delicate balance between the soy sauce, vinegar and sugar. He only sliced and smashed his ginger to release the flavor. As a mainlander, I tend to finely chop my ginger. And, while I chop, I hear my father's voice telling me to smash it. Always the rebel.
Use a wheat free tamari for a gluten-free teriyaki. Tastes the same. Also, the Japanese sweet rice wine mirin is much smoother than using cider vinegar. This route is more expensive but it is more refined. People tend to over soy sauce, especially people in Montana. Go figure. Strive for balance and you'll be happy!
Enough talking; this is easy and should be made often and in large quantities. Outdoor grilling is a must in the summer but it works great in the oven. And, teriyaki is fabulous with latkes!
|Number of servings:||2 - 3 pounds, 3 - 4 servings per pound|
|Main Ingredient(s):||Soy Sauce and Tamari, Salmon|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
For the marinade:
- 2 cups soy sauce (low sodium is okay)
- 1 cup mirin (or white wine vinegar if you can't find it)
- 1 cup water
- 1/2 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon peeled and minced fresh ginger
For the glaze:
- 1 cup reserved marinade NOT used with the fish or meat
- 1 tablespoon cornstarch mixed with 2 tablespoons water
To make the marinade, combine all the ingredients in a bowl. Mix well. Remove 1 cup and set aside.
Skin and then bone the salmon. Portion into serving sizes. Lay in a single layer into a baking dish. Pour the marinade over the fish. Cover and refrigerate for about 1/2 hour.
Remove the fish from the refrigerator and turn the pieces over. Cover and return to the refrigerator. Allow to marinade for a few hours or overnight.
Preheat the oven to 375'F.
Remove the salmon from the refrigerator. Coat a baking pan with non-stick cooking spray.
Place the pieces of salmon on the baking pan. Bake for about 5 minutes. Turn the heat down to 335' and continue to bake until the fish is 125'F. Now, the health department will say 145'F. I say that is too long but, for killing bacteria, that is the correct temperature.
While the fish bakes, make the glaze. Add the reserved teriyaki marinade to a small sauce pan. Mix the cornstarch and water in a measuring cup. Add to the marinade. Over medium heat, bring to a boil. Cook for about a minute until the sauce thickens and is 'clear'. Remove from the heat and set aside.
Remove the fish from the oven and let rest a few minutes. Place the fish on a serving platter. Ladle glaze over the fish.
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