I’m back! After a week hiatus from this blog, I can safely say that blogging will now resume to normal programming. While I did enjoy my final teaching placement and will miss those students like crazy, I have to admit that I did miss writing too!
On this week’s Monday Eats, I’ll be sharing this simple recipe that my family just absolutely loves – Teriyaki Salmon – well, at least MY version of it!
I first came across this recipe a few years back. I think when the kids weren’t even in school yet and I was happily indulging in my little hobby of collecting ABC’s Delicious magazines. They gave me ideas and inspirations on what to cook, bake and experiment with on my family. There were some hits and a few misses, but then again, that’s how you learn – from trial and errors right?!
This particular dish was always a hit and considering we’re not huge fish eaters, this was definitely a family favourite. It was recipe by Jill Dupleix that I found so easy and quick to make yet really scrumptious too.
While you could use the bottled teriyaki sauce, I made my own. Or at least my own version of teriyaki sauce because I haven’t got all the ingredients. What I usually do is substitute with something close to what’s required.
750g of salmon fillets
1 – 2 tablespoons of light soy sauce (depending on the size of your salmon filets)
1 tablespoon of sweet soy sauce
1 tablespoon rice vinegar – actually I usually substitute this with regular vinegar or apple cider vinegar as it still gives that nice tartness to the sauce
1 tablespoon of shaoxing wine (the recipe called for Sake but I haven’t got that so, really, this was as close as I could get)
a little oil for frying
snow peas sliced into thin slices lengthwise
Cut up your pieces of salmon if it comes in large filets. I usually half the large fillet. Heat up the oil in a non-stick frying pan and then place your salmon pieces skin side down first. Meanwhile, mix the sauces together.
Once the skin is crispy, turn the fish over with the flesh side facing down. Let it cook for a while. Once it’s almost done, quickly add in the mixed sauces and let the flesh absorb (or I say suck in) all the goodness of the sauces. Leave it for about 2-3 minutes and then take away the salmon and place it on a plate.
Next, just add the sliced snow peas into the same pan and stir fry that quickly. I love to have some bits overdone and others just perfectly cooked. Then plate it up and layer it on top of the salmon.
That’s it! That’s all there is really!
Let me know if you do try out this recipe and how it turned out for you.