My granddad used to live in Hokkaido (the northern-most part of Japan), and sent us a salted (preserved) whole salmon as the year end gift every year. So, my mom’s important role was to cut the salmon into various parts, even the soft bone of it's head (for pickling)!
Hokkaido is famous (among humans as well as bears!) for catching White Salmon. They are born in the river then move to the sea for 3-4 years. Then the female salmon returns back to the river for spawning in autumn. The texture of wild caught salmon at this time is more firm and less fatty than usual because they consume body fat to make eggs (roe), which is another favorite of most Japanese.
Today, I will share the recipe of Teriyaki Salmon, because fall is the best season for enjoying salmon according to Japanese custom.
INGREDIENTS
2 pieces of Salmon (about 100g/ piece)
(a) 2½ Tbs Mirin
(a) 2 Tbs Soy Sauce
(a) 1 Tbs Sake
1 Tsp Cooking Oil (Canola or Vegetable oil)
Grated daikon radish (for garnish)
DIRECTIONS
1. Put salmon onto a tray with rack and sprinkle salt on both sides, then leave it for 10 min. (This magic trick works for basically all fish!)
2. Rinse quickly by water and pat dry.
3. Mix all ingredients of (a) in a deeper tray or dish, then put salmon and marinate it for 20 min (turning salmon occasionally).
4. Put cooking oil into the pan. Once the oil is hot, put salmon into the pan with the side you would like to present down. Sauté over medium heat until it begins to brown (about 3-4 minutes). Flip the salmon over and brown the other side.
5. Remove excess oil from the pan by paper towel, then put the sauce from step 3 into the pan.
Continue cooking with lid for 1-2 min. then remove the lid and swirl the pan occasionally until the sauce is reduced and the salmon is glazed.
6. Plate the finished salmon and garnish with grated daikon radish or as desired.
MAKE IT A MEAL
1. Broccolini Nori Ae
Broccolini Nori Ae is dashi simmered Broccolini mixed with Nori and soy sauce, which is one of our standard breakfast dishes. I like Broccolini because it has a milder flavor than Broccoli. Quick simmering with a pinch of salt makes a bright green color and maintains crispness. Teriyaki Salmon is a bit on the sweet side, so it would be good to have something savory.
2. Dashi Boiled Tofu with Shiki Miso
Shiki Miso is one of my favorite condiments - it comes from a 200-year-old recipe book! It is miso mixed with ground sesame, chopped walnut and wasabi. I usually serve this dish to our guests when I serve teriyaki Salmon for breakfast. To me, teriyaki is a strong flavor, so I think something a little more simple and gentle to your mouth will match very well. I believe you won’t get bored having this tofu because it has umami from dashi and you can enjoy a little kick from the wasabi!