Pan seared teriyaki salmon
2
rations5
minutes10
minutes315
kcal/ration15
minutes0
minutes30
minutesInvite to a culinary experience where oriental flavors become the protagonists of your kitchen. Let yourself be seduced by the softness of teriyaki salmon, a recipe that combines the freshness of salmon with the umami of soy sauce, the sweetness of mirin and the unique touch of sake. Perfect for a special dinner or to impress your loved ones with your culinary prowess. Every bite will transport you on a journey through exquisite Japanese cuisine, with the fish cooked to perfection, slightly crispy on the outside and tender on the inside, all bathed in a thick homemade teriyaki sauce that elevates the dish to another level. While cooking, let yourself be carried away by the carefully selected playlist, creating an atmosphere that will make cooking a moment of pure enjoyment. This teriyaki salmon not only promises to delight your senses, but also offers you the opportunity to immerse yourself in Japanese culture from the comfort of your home. Get ready for a memorable culinary experience.
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
4 Salmon fillets (80 g each)
25 ml Soy sauce
50 ml Sake
25 ml Mirin
Vegetable oil
Oak leaf lettuce
Pasos
- Marinated:
- Combine 25 ml soy sauce, 50 ml sake, and 25 ml mirin.
- Dip the 4 salmon fillets into the mixture ensuring even coverage.
- Let marinate for 15 minutes.
- Preparation of Salmon:
- After marinating, remove the salmon fillets from the mixture.
- Use kitchen paper to dry them completely.
- Salmon Cooking:
- Prepare a skillet over medium-high heat and add a drizzle of vegetable oil.
- Once hot, place the salmon fillets skin side down.
- Cook until the skin becomes crispy.
- Then, turn them over to cook them lightly on the other side.
- Sauce reduction:
- When removing the salmon from the pan, keep the salmon covered on one side to preserve its heat.
- Pour the marinade liquid into the same pan.
- Cook over medium-low heat until the mixture reduces and thickens slightly.
- Completion:
- Return the salmon to the pan with the thickened sauce.
- Finish cooking briefly, making sure to baste the fillets with the sauce.
Notas
- You can marinate salmon for a longer period (up to 2 hours under refrigeration) may intensify the flavor, provided the container is tightly covered to prevent absorption of other odors. However, it is important to remember that excessive time in marinade, especially with acidic or salty ingredients, could begin to "cook" the fish or alter its texture, which is not desired in this case.
- Opting for quality salmon fillets, preferably wild caught, can make a big difference in flavor. Wild salmon tends to have a richer texture and flavor profile compared to farmed salmon. Also, make sure the fillets are of even thickness to ensure even cooking. >
- For perfectly crispy skin and a tender interior, control the heat carefully. If your pan or heat source is not uniform, move the salmon during cooking to avoid overcooked spots. In addition, the meat near the skin should be well cooked, while the center should be slightly opaque to maintain that ideal juicy texture.
- The presentation of the dish is as important as its flavor. Consider adding elements of color and texture by using sautéed seasonal vegetables or steamed rice as a base for the salmon fillets. This not only adds visual interest but also complements the flavor profile of the dish. A finishing touch, such as toasted sesame seeds or finely chopped chives, can add a nice contrast in both texture and flavor.
Información nutricional (por ración)*
- Serving Size: 210g
- Total number of serves: 2
- Calories: 315kcal
- Carbohydrates: 5.25g
- Protein: 37g
- Fat: 11g
- Saturated Fat: 2.4g
- Trans Fat: 0g
- Cholesterol: 87.5mg
- Sodium: 850mg
- Potassium: 629mg
- Fiber: 0.076g
- Sugar: 0.26g
- Vitamin A: 209IU
- Vitamin C: 1.1mg
- Calcium: 150.5mg
- Iron: 1.15mg