How to make simple and delicious Japanese teriyaki salmon coated in an easy homemade glaze and served with buttery spinach, crunchy asparagus and steaming hot rice. (Serves 2)
- 100g spinach
- 100g asparagus
- 1 tbsp butter
- A few pinches of salt and pepper
- 1 ½ tbsp soy sauce
- 1 ½ tbsp mirin
- 1 ½ tbsp sake
- 1 tsp sugar
- 2-4 salmon fillets (skin-on)
- 1 tbsp potato starch (or corn starch)
- 1 tbsp neutral oil (like vegetable oil or canola)
- 2 portions of cooked rice
- 1/2 tsp toasted sesame seeds (optional garnish)
- 2 tsp chopped spring onions (optional garnish)
Spinach and asparagus
- Wash the spinach with cold water and cut it into 3 parts, the stems, the middle and the leaves. Tie each bundle together with butchers string. (If you're only using the spinach leaves you can skip to step 5)
- Bring a small pot of water to a boil and add a pinch of salt. Prepare a bowl of ice cold water next to it.
- Add the spinach stems to the water and set a timer for 1 minute.
- After 1 minute, add the middle part and set a timer for 45 seconds, leaving the stems in.
- After 45 seconds, add the leaves and boil all the spinach together for 30 seconds.
- Transfer all the bundles to the bowl of ice cold water and leave to cool for 1-2 minutes.
- Gently squeeze the spinach to remove the water and place on a piece of kitchen paper to absorb the excess.
- Heat a pan on medium and melt the butter. (Alternatively, you can start this step half way through cooking the salmon so that they're ready at the same time.)
- Add the spinach and asparagus to the pan along with a pinch of salt and pepper. Stir fry for 2-3 minutes and then remove from the heat. Set aside for later.
- In a small bowl, mix the soy sauce, mirin, sake and sugar until the sugar is dissolved. Set aside for later.
- Dry the surface of the salmon with kitchen paper and sprinkle each side with a pinch of salt and pepper.
- Coat the surface of the salmon with a thin layer of potato starch. Make sure it's covered on both sides and brush off any excess.
- Heat a frying pan on medium and drizzle the oil. Swirl the pan around to make sure the base is evenly coated.
- Place the salmon fillets in the pan with the skin side down and fry for approximately 4 minutes.
- Once the skin is brown and crispy, flip the salmon fillets and fry for 2 minutes.
- Pour the sauce from step 1 over the salmon.
- Move the salmon around the pan so that the sauce sticks to the bottom and spoon it over the top to coat the skin side.
- Once the sauce is thick, glossy and the salmon is well covered, remove it from the heat.
- Dish up the rice and top with a bed of spinach. Place the salmon fillets on top and arrange the asparagus next to them.
- Pour the leftover sauce from the pan over the salmon and garnish with sesame seeds and chopped spring onions (optional).
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Fish
- Method: Frying
- Cuisine: Japanese
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