Poached Salmon Teriyaki
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Japanese
- 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
- ½ cup soy sauce
- ½ cup mirin
- 3 tbsp brown sugar
- To poach the salmon we put in a pot all the ingredients except the salmon.
- Put fire to high.
- When it starts to boil we reduce the heat to medium.
- We don’t want the water to boil, just simmer.
- Add the salmon and let cook for about 15 minutes or when the temperature inside the fish arrives to 55° C.
- Take the fish out and let drain.
- While the fish is poached, you can make the teriyaki sauce by adding all the ingredients to a small pot and bring to boil.
- Reduce heat and let simmer until the sauce starts to thicken.
- If there is no time, just add 1 tbsp of cornstarch dissolved in 1 tbsp of water and whisk.
- Serve the salmon with the sauce and steamed broccoli as I did or rice or noodles.
- The choice is completely up to you!
Recipe for poaching the salmon adapted from Vagelis Driskas
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/poached-salmon-teriyaki/
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