Recipe - Teriyaki Salmon

1 Three fourths pound Boned salmon fillet with
skin, or salmon steaks,
about 3/4" thick

MARINADE
3 tablespoon Soy sauce
1 tablespoon Sake or dry sherry
1 tablespoon Mirin
1 teaspoon Fresh ginger juice
3 tablespoon Vegetable oil
1 tablespoon Mirin
1 tablespoon Sugar
Sansho powder
Green bell pepper strips;
for garnish
Lemon slices; for garnish

If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together
marinade ingredients in a bowl or shallow dish, add the salmon, cover,
refrigerate and marinate for 20 minutes.

Heat the oil in a frying pan. Remove the salmon from the marinade, shaking
off excess liquid and reserving leftover marinade. Place skin side down in
hot oil. Move fish around constantly to keep from sticking. When browned on
one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8
minutes. Remove the salmon from the pan, and drain on paper towels.

Pour reserved marinade into pan, add the mirin and sugar, and bring to a
boil. Add salmon again. Cook until marinade is almost cooked away. Remove
salmon from pan, sprinkle with powdered sansho. Slice diagonally and
garnish with green peppers sauteed in the pan, and lemon slices.

Yield: 4 servings c. 1997, M.S. Milliken & S. Feniger, all rights reserved
TAMALES WORLD TOUR SHOW #WT1A04

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #807 by Holly Butman
butma001@acpub.duke.edu on Sep 25, 1997