Night Lantern Izakaya · Main dishes

Sticky Teriyaki Salmon with Sesame Greens & Rice

Name: Sticky Teriyaki Salmon with Sesame Greens & Rice
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g Salmon fillets, skin on (4 x 150 g); 60 ml Soy sauce; 60 ml Mirin; 2 tbsp Sake or water; 1 tbsp Brown sugar; 10 g Fresh ginger; 300 g Japanese short-grain rice; 360 ml Water, for the rice; 300 g Broccolini or baby bok choy; 1 tsp Toasted sesame oil; 1 tbsp Toasted sesame seeds; 1 tbsp Neutral oil; 1 pinch Salt

Crisp-skinned salmon fillets lacquered in a glossy, house-made soy, mirin and ginger glaze, served over fluffy short-grain rice with sesame-dressed broccolini.

35 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Salmon fillets, skin on (4 x 150 g)600 g
Soy sauce60 ml
Mirin60 ml
Sake or water2 tbsp
Brown sugar1 tbsp
Fresh ginger10 g
Japanese short-grain rice300 g
Water, for the rice360 ml
Broccolini or baby bok choy300 g
Toasted sesame oil1 tsp
Toasted sesame seeds1 tbsp
Neutral oil1 tbsp
Salt1 pinch

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish (salmon), soy and wheat (soy sauce) and sesame.

Method

Cook the rice

Rinse the rice in a sieve under cold water until it runs almost clear. Put it in a saucepan with the 360 ml water, bring to a boil, then cover, turn the heat to low and cook for 15 minutes. Turn off the heat and leave covered for 10 minutes.

Make the glaze

In a small saucepan, combine the soy sauce, mirin, sake, brown sugar and finely grated ginger. Simmer for 3–4 minutes, until reduced by about a third and lightly syrupy.

Sear the salmon

Pat the salmon very dry. Heat the neutral oil in a large non-stick skillet over medium-high heat. Lay the fillets in skin-side down and cook without moving for 4–5 minutes, until the skin is crisp. Flip and cook for 2 minutes.

Glaze until safe

Turn the heat to low and spoon the glaze over the salmon. Cook for 1–2 minutes, basting, until sticky and glossy. The fish is done when it flakes easily and the thickest part reads 70°C (158°F). Watch closely, because the sugary glaze can burn fast.

Cook the greens

Meanwhile, steam or boil the broccolini for 2–3 minutes, until bright green and just tender. Drain and toss with the sesame oil and a pinch of salt.

Serve

Spoon rice into bowls, add the greens and a salmon fillet, drizzle over any glaze left in the pan and scatter with sesame seeds.

Make a double batch of the glaze: it keeps in the fridge for a week and is excellent on chicken thighs, tofu or roasted vegetables.

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