Sunday January 22, 2011
Malibu,California
Cloudy, Cool, Sprinkles
The other day I went to my favorite fish store in Southern California - Santa Monica Seafood . Not only do they have the best seafood but there service is impeccable. Fortunately, the day I went, the wild salmon from Alaska just arrived so I had to get a few filets. They were perfect to make Salmon Teriyaki which is a healthy and delicious way of cooking salmon. Here's my healthy Salmon Teriyaki recipe:
Ingredients (serves 4):
Fish: 1 pound file of Wild Salmon (must be wild, do not use farmed salmon)
Marinate: Mix 1T grated ginger with 2T sake, 1T fresh lemon juice, 2T soy sauce*, 3T mirin*, 1 tsp pure sesame oil
Glaze: 1T fresh lemon juice, 1T soy sauce*, 1T home made fish stock, 2 tsp pure palm sugar*
Make marinade and marinate fish for 30 minutes MAX at room temperature
Heat a fry plan with olive oil. Sear salmon, lower temperature, cover and cook until almost done. Raise heat, and pour glaze, spooning glaze over salmon (5 min or so). Serve with rice, miso soup and salad.
* I use Hon-Mirin and "real" soy sauce. Both hon-mirin and real soy sauce should not have corn syrup or processed sugar as ingredients. They can be found in high end natural food stores and high end Japanese grocery stores. ( I get my supply when in Tokyo). I use palm sugar in Asian cooking as unlike processed white sugar, it has a very low glycemic index and is what is traditionally used in Asian cooking. Pure palm sugar can be found in high end Asian grocery stores.
Searing the marinated salmon
Adding the glaze to finish
Voila!
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