Teriyaki Salmon with Japanese Cucumber Salad
I first had teriyaki salmon and Japanese cucumber salad (sunomono) when a friend made Ming Tsai's version for a critique group meeting (thanks, Flo). Reminiscing about that salmon and salad, I decided to look up Ming Tsai's recipe.
Uh...no.
Too much work. Sorry, Ming, but I don't have all that time to spare julienning cucumbers and marinating salmon and all that jazz. Usually I've been working or writing all day, and I need something quick to make when I'm not using my trusty slow cooker. So I looked at a lot of teryaki and sunomono recipes and sort of adapted them to what I had on hand and my family's tastes. Sorry, Ming, my 14-year-old doesn't care for wasabi. Not to say Ming's recipe isn't outstanding, because it is, it just doesn't fit with our tastes and what I had in the pantry and the time I had to prepare it. Try his recipe if you get a chance. But try mine first. 😊
Sunomono
Ingredients: 1 large English cucumber (if you really like cucumbers, double the recipe), rice vinegar, sugar, salt, soy sauce and sesame seeds.
First, slice a large English cucumber very thinly. Think paper.
Next, toss the cucumbers with the salt. Allow to sit for 5 minutes to draw excess moisture out of the cucumber. Squeeze water out and discard.
Mix the rice vinegar, sugar, soy sauce together. Toss with cucumbers to coat. Sprinkle with sesame seeds and toss again. Refrigerate the sunomono until ready to eat.
Prepare the salmon:
Prepare the teriyaki sauce by mixing together the soy sauce, rice wine, sugar and ginger. Set aside.
Check along the center of the fillet for tiny bones that weren't removed, and pull them out with pliers.
Cut the fillet into 6 serving size pieces, or 4 large fillets.
Spray a preheated pan with cooking spray. Cook the salmon for about 4 minutes on each side or until the flesh is almost done. You can see a thin line pink line of uncooked in the center.
Time to flip. I would suggest cooking skin side down first. I wasn't thinking when I did flesh down first, and it resulted in fillets that were not very pretty to look at.
Add the sauce to the pan and turn the fish to coat. Allow the sauce to reduce, moving the pan to evenly coat the fillets with the thickened sauce. Continue to cook just until fish is cooked through (no pink line, or just a very tiny pink line)
Serve with rice and sunomono.
Teriyaki Salmon
2 lb salmon fillet
4 T light soy sauce
2 T Chinese rice wine (or saki if you have it, I had the Chinese wine on hand)
2 T sugar (I like brown sugar, but granulated is fine)
1/4 tsp ground ginger (or 1/2 tsp grated fresh ginger if you have it)
Vegetable oil or cooking spray
Mix together the soy sauce, rice wine, sugar and ginger. Set aside. Cut the fillet into 4-6 pieces. Heat a skillet and coat with vegetable oil or cooking spray (do not use olive oil or it will compete with the other flavors of the dish). Place fillets in skin side down. Cook until flesh has turned light pink nearly halfway through, then flip and cook until nearly done. Mix the other ingredients together until the sugar is dissolved and add to the pan. When the sauce begins to thicken, turn the fish again to coat with the sauce. Remove to a serving platter.
Sunomono
1 large English cucumber, thinly sliced
3 T rice vinegar
1 T sugar
1 tsp sesame seeds
1/4 tsp soy sauce
1/4 tsp salt
1-2 drops sesame oil (optional, but good)
Toss the sliced cucumber and salt together. Allow to sit for 5-10 minutes to draw the juices from the cucumber. Squeeze the water out and discard. Combine the remaining ingredients until sugar is dissolved and toss with the cucumbers. Refrigerate until ready to eat. This will keep for about a week, so make extra if you like.
Recipes adapted from multiple recipes found on the internet.
Uh...no.
Too much work. Sorry, Ming, but I don't have all that time to spare julienning cucumbers and marinating salmon and all that jazz. Usually I've been working or writing all day, and I need something quick to make when I'm not using my trusty slow cooker. So I looked at a lot of teryaki and sunomono recipes and sort of adapted them to what I had on hand and my family's tastes. Sorry, Ming, my 14-year-old doesn't care for wasabi. Not to say Ming's recipe isn't outstanding, because it is, it just doesn't fit with our tastes and what I had in the pantry and the time I had to prepare it. Try his recipe if you get a chance. But try mine first. 😊
Sunomono
Ingredients: 1 large English cucumber (if you really like cucumbers, double the recipe), rice vinegar, sugar, salt, soy sauce and sesame seeds.
First, slice a large English cucumber very thinly. Think paper.
Next, toss the cucumbers with the salt. Allow to sit for 5 minutes to draw excess moisture out of the cucumber. Squeeze water out and discard.
Mix the rice vinegar, sugar, soy sauce together. Toss with cucumbers to coat. Sprinkle with sesame seeds and toss again. Refrigerate the sunomono until ready to eat.
Prepare the salmon:
Prepare the teriyaki sauce by mixing together the soy sauce, rice wine, sugar and ginger. Set aside.
Check along the center of the fillet for tiny bones that weren't removed, and pull them out with pliers.
Cut the fillet into 6 serving size pieces, or 4 large fillets.
Spray a preheated pan with cooking spray. Cook the salmon for about 4 minutes on each side or until the flesh is almost done. You can see a thin line pink line of uncooked in the center.
Add the sauce to the pan and turn the fish to coat. Allow the sauce to reduce, moving the pan to evenly coat the fillets with the thickened sauce. Continue to cook just until fish is cooked through (no pink line, or just a very tiny pink line)
Serve with rice and sunomono.
Teriyaki Salmon
2 lb salmon fillet
4 T light soy sauce
2 T Chinese rice wine (or saki if you have it, I had the Chinese wine on hand)
2 T sugar (I like brown sugar, but granulated is fine)
1/4 tsp ground ginger (or 1/2 tsp grated fresh ginger if you have it)
Vegetable oil or cooking spray
Mix together the soy sauce, rice wine, sugar and ginger. Set aside. Cut the fillet into 4-6 pieces. Heat a skillet and coat with vegetable oil or cooking spray (do not use olive oil or it will compete with the other flavors of the dish). Place fillets in skin side down. Cook until flesh has turned light pink nearly halfway through, then flip and cook until nearly done. Mix the other ingredients together until the sugar is dissolved and add to the pan. When the sauce begins to thicken, turn the fish again to coat with the sauce. Remove to a serving platter.
Sunomono
1 large English cucumber, thinly sliced
3 T rice vinegar
1 T sugar
1 tsp sesame seeds
1/4 tsp soy sauce
1/4 tsp salt
1-2 drops sesame oil (optional, but good)
Toss the sliced cucumber and salt together. Allow to sit for 5-10 minutes to draw the juices from the cucumber. Squeeze the water out and discard. Combine the remaining ingredients until sugar is dissolved and toss with the cucumbers. Refrigerate until ready to eat. This will keep for about a week, so make extra if you like.
Recipes adapted from multiple recipes found on the internet.
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