Teriyaki Salmon

Ingredients

TERIYAKI SAUCE

▪250g Or 1c Soy Sauce

▪250g Or 1c Mirin

▪125g Or 1/2c Dry White Wine

▪15g Or 1tbsp Rice Vinegar

▪75g Or 1/3c Brown Sugar

▪10g Or 1 ⅔ Tbsp Ginger, Minced Or Grated

▪10g Or 1tbs/2cloves Garlic, Minced Or Grated

SALMON

▪1lb Skin On Atlantic Salmon Filet (2 Ready To Cook 7oz Filets)

▪Salt

▪High Smoke Point Oil

Directions

1. Add sauce ingredients to a sauce pot, stir, and heat over medium-high until boiling. Reduce heat to med-low and continue to reduce for 15-20 minutes until reduced by 5-6x or until about 1.5-2c (120-170g)

2. Clean up salmon by removing any excess fat or silver skin. Slice into 2 equal size pieces. Remove skin. Salt each piece on both sides.

3. Preheat nonstick saute pan over medium high and add a generous glug of oil. Once shimmering, add salmon filets skin side up and press down for 15-20sec to ensure max contact with the pan.

4. After 3-4min over med high flip to side 2, reduce heat to med-low and cook for about another minute.

5. Transfer to plate or tray to rest (crunchy side up). Internal temp should be about 125-130F/50-55C.

6. Brush on a coat of teriyaki sauce. At this point, i cook the veggies. Once veg is done, glaze fish again with the teriyaki sauce.