Salmon Terriyaki

[asterroc]

Mm, man, that's just sooooo good! Thought I'd write up my little recipie for salmon terriyaki for y'all here.


Ingredients

• Salmon steaks - you can go with any cut. I like boneless (cooks and eats more easily) with skin. I seem to recall there's some issue with mercury and pregnant women, but I don't know the details so google it yourself. :-P Salmon's expensive, so wait for it on sale. If you're not going to use it w/in 24 hours, freeze it. I personally eat 1/4-1/2 lb of salmon myself for this meal, but I'm a meatatarian, so my consumption on this probably matches that of men.


• Olive oil


• Kikkoman Terriyaki sauce - I'm sure other brands are fine, that's just all I've got around here.


• Rosemary to taste (1/4 tsp?)


• Minced garlic canned or fresh, around 1 tsp


• Other spices - consider lemon juice, black pepper, onion powder, oregano (fresh or dry), soy sauce, basalmic vinegarette


• Rice or couscous, or other sides. I usually do 1/2 cup dry rice per person (with leftovers), or 1 package couscous per person (with leftovers too).

Cooking
Total time ~30 min.

1. If you're doing rice, start it first. If you're doing couscous, make it when you're nearly done with the salmon.


2. If your salmon has bones, consider removing them. If it has string holding it together, keep it on for now.


3. Set your stovetop on medium to medium-low (I usually vary between 3 and 5 out of 10). Add roughly a tablespoon of olive oil, then place salmon in pan whole. Pour a tablespoon of terriyaki sauce over the salmon, and sprinkle on or rub in half of other spices.


4. Wait a few minutes. Flip (I use a spatula and tongs) and add other half of seasonings to the side now on top. Ladle some of the sauces over the top of the salmon. Add more olive oil and terriyaki as needed.


5. Every few minutes flip it over again - I usually reset the timer for 3 minutes each time I check - and ladle on more sauce. If there isn't any to ladle, add more liberally.


6. As the outer layers get flaky, you know they're done. Check the inside by spearing the salmon with a fork and prying a little to see the inside. If it's still pink, pour in some sauces and continue cooking. If your steak was wrapped with string, now's a good time to cut it. Try not to lose any of the skin. This is also a good time to start couscous if you're doing that as a side. Make sure you don't run out of juices b/c they taste really good over the finished salmon.


7. Once the inside's also peachy and flaky, you're done! If the other dishes aren't, turn the heat to low and continue flipping and juicing so it doesn't overcook or dry out.


8. Serve in a plate with rice/couscous and an extra helping of sauce. I usually eat with a fork, knife not needed, but chopsticks would also work. (I don't think of it as an Asian dish since I cook the fish whole instead of cutting it up first and use dry spices, hence my using a fork instead of chopsticks.) If your salmon came with a spine, watch for bones as you eat.


9. If choosing a wine to match, either red or white would work, as the terriyaki is strong (red), but fish is milder than beef (white or pink), but I would suggest dry rather than fruity. I have a personal preference for white, but I think it would work for many with this dish, as it can cleanse the palate of the strong terriyaki flavor to help you experience the more subtle salmon. (This is also how some Chinese view tea, as a means to clear your mouth so you can better experience the food.)