Teriyaki Salmon Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
TAMALES WORLD TOUR #WT1A04
1 3/4 lbs: Boned salmon fillet, with
Skin, or steaks about
3/4 Inch: ,
Thick,
Marinade:,
3 tbsp: Soy sauce,
1 tbsp: Sake, or dry sherry
1 tbsp: Mirin,
1 tsp: Fresh ginger juice,
3 tbsp: Oil,
1 tbsp: Mirin,
1 tbsp: Sugar,
Sansho powder,
Green bell peppers, cut into
Strips, for garnish
Lemon slices, for garnish
Directions:
If using a salmon fillet, cut crosswise into 4 equal pieces. Mix
together marinade ingredients in a bowl or shallow dish, add the
salmon, cover, refrigerate and marinate for 20 minutes.
Heat the oil in a frying pan. Remove the salmon from the marinade,
shaking off excess liquid and reserving leftover marinade. Place skin
side down in hot oil. Move fish around constantly to keep from
sticking. When browned on one side, turn the salmon, reduce the heat
and cook, covered, for 6 to 8 minutes. Remove the salmon from the
pan, and drain on paper towels. Pour reserved marinade into pan, add
the mirin and sugar, and bring to a boil. Add salmon again. Cook
until marinade is almost cooked away. Remove salmon from pan,
sprinkle with powdered sansho. Slice diagonally and garnish with
green peppers sauteed in the pan, and lemon slices.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
together marinade ingredients in a bowl or shallow dish, add the
salmon, cover, refrigerate and marinate for 20 minutes.
Heat the oil in a frying pan. Remove the salmon from the marinade,
shaking off excess liquid and reserving leftover marinade. Place skin
side down in hot oil. Move fish around constantly to keep from
sticking. When browned on one side, turn the salmon, reduce the heat
and cook, covered, for 6 to 8 minutes. Remove the salmon from the
pan, and drain on paper towels. Pour reserved marinade into pan, add
the mirin and sugar, and bring to a boil. Add salmon again. Cook
until marinade is almost cooked away. Remove salmon from pan,
sprinkle with powdered sansho. Slice diagonally and garnish with
green peppers sauteed in the pan, and lemon slices.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp