Easy Teriyaki Salmon

By Sudachi · 25 min

Ingredients

Instructions

1. Wash the spinach in cold water and cut it into stems, middle and leaves; tie each bundle with string (optional if using only leaves).
2. Bring a small pot of water with a pinch of salt to the boil and set a bowl of ice water beside it.
3. Blanch the thickest stems first for 1 minute, then add the middle part for 45 seconds, then add the leaves for 30 seconds.
4. Move each bundle to the ice water for 1 to 2 minutes, then squeeze gently and dry on kitchen paper.
5. Mix 1½ tbsp soy sauce, 1½ tbsp mirin, 1½ tbsp sake and 1 tsp sugar until the sugar dissolves to make the teriyaki sauce; set aside.
6. Heat a frying pan over medium heat. Pat 2 to 4 salmon fillets dry and season both sides with salt and pepper.
7. Dust the skin side... of the fillets with 1 tbsp potato starch, or cornstarch, to a thin even layer, then tap off the excess.
8. When the pan is hot, add 1 tbsp neutral oil and place the fillets skin side down. Fry for about 4 minutes until the skin is crisp and golden.
9. Meanwhile, melt 1 tbsp butter in another pan over medium heat. Add 100 g asparagus with a pinch of salt and pepper and stir-fry 2 to 3 minutes (4 to 5 for thicker spears) until tender-crisp.
10. Add the blanched spinach and fry together for 1 to 2 minutes, then take the pan off the heat.
11. Flip the salmon and fry the other side for 2 minutes.
12. Pour the teriyaki sauce over the salmon, move the fillets so the sauce coats the pan, and spoon it over the skin until thick and glossy. Remove from heat.
13. Serve 2 portions of cooked short-grain rice topped with the buttery spinach, then the salmon and asparagus alongside. Pour the remaining pan sauce over the salmon and garnish with toasted sesame seeds and chopped green onion if you like.

Summarized from Sudachi's video. Watch it for the details.

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