Poached Salmon Teriyaki
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Japanese
Ingredients/ Συστατικά
For Poaching the Salmon
  • 800 gr./28 oz. fresh salmon fillet
  • 500 ml/2 cups dry white wine
  • 500 ml/2 cups water
  • 2 tbsp cider vinegar
  • ¼ tsp green pepper
  • 2 bay leaves
  • 2 garlic cloves
  • Parsley
  • ¼ tsp salt
Teriyaki Sauce
  • ½ cup soy sauce
  • ½ cup mirin
  • 3 tbsp brown sugar
Instructions/ Εκτέλεση
For Poaching the Salmon
  1. To poach the salmon we put in a pot all the ingredients except the salmon.
  2. Put fire to high.
  3. When it starts to boil we reduce the heat to medium.
  4. We don’t want the water to boil, just simmer.
  5. Add the salmon and let cook for about 15 minutes or when the temperature inside the fish arrives to 55° C.
  6. Take the fish out and let drain.
For the Teriyaki
  1. While the fish is poached, you can make the teriyaki sauce by adding all the ingredients to a small pot and bring to boil.
  2. Reduce heat and let simmer until the sauce starts to thicken.
  3. If there is no time, just add 1 tbsp of cornstarch dissolved in 1 tbsp of water and whisk.
  4. Serve the salmon with the sauce and steamed broccoli as I did or rice or noodles.
  5. The choice is completely up to you!
Notes/ Σημειώσεις
Recipe for poaching the salmon adapted from Vagelis Driskas
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/poached-salmon-teriyaki/