Salmon Teriyaki

recipeBlog-salmonTeriyakiRecipe-04aug15Serves 4
Prep Time: 10 Minutes
Grill time: 10 Minutes
I need to eat more seafood. That’s a fact. Salmon is still my favorite fish. It’s meaty and hearty, fills you up. Being in a mood for Japanese one night, I decided to make Salmon Teriyaki On The Grill. It turned out fantastic. Paired with Vegetable Tempura, we had a meal made in grilling heaven.

 

 

 

 

INGREDIENTS

4 salmon fillets
1 tsp. each, salt, pepper, ginger powder
1 cup of sticky rice, cooked
sesame seeds and green onion for garnish

Teriyaki Sauce

1 clove garlic, grated
1 tsp ginger powder
1 tsp. peanut oil (or your choice)
1 tsp. sesame oil
½ cup of soy sauce
½ cup honey
1/4 cup brown sugar
2 tsp. rice vinegar
2 tsp. cornstarch mixed with 2 tsp. sake or dry white wine

DIRECTIONS

Step 1
Preheat your grill to 400°F and prepare for indirect grilling.

Step 2
In a saucepan, combine the garlic, ginger powder, sesame and peanut oil. Fry the garlic for a minute or two, until fragrant. Add the soy sauce, honey, brown sugar, and vinegar. Bring the mixture to a simmer.

Step 3
Combine the salt, pepper, and ginger powder. Season the salmon fillets on top. Place them on the grill over indirect heat, or onto a soaked plank, on the grill over indirect heat. Grill for 6 to 10 minutes, or until the fish flakes easily.

Step 4
Once the pot reaches a simmer, combine the sake and the cornstarch and add it to the pot. Stir until the sauce has thickened.

Step 5
Serve the salmon over rice with the sauce. Garnish with sesame seeds and green onion.