Friday, October 30, 2015

Teriyaki Salmon

Tonight's menu
Teriyaki Salmon  
Brown rice with veggies
Bok choy
Wine pairing: Pinot Noir

Teriyaki salmon with brown rice and bok choy

The teriyaki technique of cooking involves grilling food with a glaze of soy sauce, mirin and sugar. The meat is dipped in and brushed with the teriyaki sauce several times during cooking. Doing so gives an intense flavor to the food and a shiny lustrous coating of the caramelized sugar.

The fresh flavors of ginger-garlic  and the sweet acidity of mirin combine in the teriyaki sauce to perfectly complement the salmon. Mirin is a Japanese sweet rice wine that lends mild acidity and sweetness to a dish. If you cannot find mirin then increase the quantity of sugar and rice vinegar to 1/4 cup each.

Teriyaki sauce / marinade
Ingredients: (1 cup yield)
1/3 cup soy sauce
1/8 cup white or brown sugar
1/8 cup rice vinegar
1/4 cup mirin (or 1/8 cup each sugar and rice vinegar)
1/2 tsp red chili flakes (optional)
2 cloves garlic, minced
2 tsp fresh ginger root, minced
1 tbsp cornstarch dissolved in 1-2 tbsp water
  1. Combine all the ingredients in a saucepan except corn starch. Stir the mixture over medium heat until the sugar dissolves and sauce starts to reach a simmer.
  2. Add the corn starch mixture while stirring to avoid any lumps.
  3. Reduce heat and simmer for 2-3 minutes, until slightly thickened.
  4. If the sauce becomes too thick add some boiling water.
  5. Cool.

Teriyaki salmon with brown rice and bok choy

Teriyaki salmon
Ingredients: (serves 4)
4 salmon fillets
Salt and pepper (Salt is Optional)
4-6 tbsp Teriyaki marinade (Recipe above)
  1. Preheat the oven to 425 F.
  2. Prepare a baking sheet by spraying with cooking spray.
  3. Clean and dry the salmon fillets.
  4. Season lightly with salt and pepper. Remember that the marinade is also salty.
  5. Using a basting brush spread about a 2 tsp marinade on the fish on both sides. Reserve the balance for basting. 
  6. Place the fillets on the prepared baking sheet and cook in the oven for 10-15 minutes till salmon is cooked through. Baste the salmon with the reserved marinade occasionally while its cooking.
  7. Cooking time will depend on the thickness of the fillets.
  8. Serve hot over veggie brown rice and sauteed Bok Choy.

Veggie Brown Rice
Ingredients: (serves 4)
1 cups Brown Rice, cooked
1 tsp each ginger and garlic paste
1 bunch green onions, sliced thinly
2 cups shredded cabbage
1 red or yellow pepper, sliced thinly
1 cup shredded carrots
Soy Sauce as per taste
1 tbsp hot sauce
2 tsp rice vinegar
  1. In a small sauté pan, heat the vegetable oil over medium heat. Add ginger and garlic and sauté for 30 seconds.
  2. Add all the veggies and cook until softened, about 4-5 minutes. They should be tender crisp.
  3. Add the cooked brown rice, soy sauce, vinegar and hot sauce. Toss to coat.

Bok choy
Ingredients: (serves 4)
8 bunches of baby bok choy
1 tbsp Sesame oil
Salt to taste (Optional)
  1. Separate all the bok choy leaves and wash thoroughly. Drain all water and leave in a sieve till 
  2. On medium high heat saute the bok choy leaves, stirring frequently till slightly wilted. They should reach the tender crisp stage.

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