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Salmon teriyaki

Bob_Marcellino_302808

Pan seared...the skin came off in long crispy shards. Could have eaten a whole bowl of just that. Plus an improved sauce.

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Comments

fisher23

Looks really great.

Driss_54969

Did you make the teriyaki sauce? Great work?

Bob_Marcellino_302808

Sure did. It was an improvised mixture, but had soy, mirin, sake, brown sugar, ginger, garlic, and some chicken broth and dashi. A pretty basic teriyaki/yakitori mixture. The recipe I posted with the chicken was a guide on ratios, with the kikkoman replaced by soy/mirin/sake.

Jack_Mayer_85396

OMG, that looks fantastic! Share the method/recipe? Thanks!

Bob_Marcellino_302808

Thanks, Jack. I replied about the sauce below...I didn't really measure ingredients this time but it was something like:

1.5 cups chicken broth

1 cup dashi

1 cup of tare made from 2 parts soy, 1 part sake, 1 part mirin

1/2 cup brown sugar

2-3 cloves of garlic

a knob of sliced ginger

reduce to about 2 cups, strain, and I thickened it with some cornstarch

As for the salmon, I defaulted to this serious eats method. (125 degrees). I thought about trying it sous vide, but I can't imagine the skin would turn out so good with just a quick sear. (Make sure to score the skin so it comes apart in long shards) Glaze with sauce right before serving. Very simple stuff. and it really was awesome.

http://www.seriouseats.com/recipes/2017/01/crispy-pan-seared-salmon-fillets-recipe.html

pd3ski_278514

Serious glaze there Bob! I got my Polaroids on and it's still shiny 😎

Nothin like a good homemade tare/tariyaki sauce!