“Teri” translates as glaze, “yaki” means to roast over coals. A note on japanese charcoal.
Why it works: This recipe focuses on the simplicity of traditional Japanese teriyaki. The sauce is minimalistic, only adding the shoyu for saltiness, Sugar for a sticky texture, and Mirin and Sake for the body of the sauce. This allows for the main flavor to come from the interaction of the charcoal smoke and the salmon fat.
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Time:
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Equipment:
Charcoal Grill
Ingredients:
Pacific Salmon Filets (Chum or Pink is preferable) (sockeye isn’t fatty enough) (skin on is better)
Sauce
Shoyu (soy Sauce
Mirin
Sake
White Sugar
Garnish
Scallion
Toasted Sesame Seed
Instructions: Make Sauce. Add all ingredients to a pan and heat until all sugar is dissolved. Allow to cool
Portion Salmon to 5 ounce center cuts (skin on)
Add portioned salmon to sauce and let sit for 4-10 hours (longer will affect the texture of the fish)
Start charcoal or wood grill, reduce to steady coals, have grill lightly oiled and heated to prevent sticking
Remove salmon from sauce and have fish come to room temperature. Put remaining sauce in small pan on grill to reduce to a glaze.
Add room temperature fish skin side down to preheated grill.
Brush Fish halfway through cooking with sauce reduction
Plate, and garnish with toasted sesame and green onion.
Plating Instructions
Tasting Journal
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