Salmon-Honey Teriyaki

INGREDIENTS:

    3 tablespoons low-sodium soy sauce
    3 tablespoons mirin (Japanese sweet rice wine)
    2 teaspoons cooking oil
    2 tablespoons honey
    3 tablespoons sake
    3 tablespoons mirin (Japanese sweet rice wine)
    4 (4 ounces each) skinless salmon fillets
   


INSTRUCTIONS:

    Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
    Remove the salmon, booking the marinade. Heat a frying pan or sauté pan over medium-high warmth. When hot, swirl in the oil. Sear salmon, 2 minutes per side.
    Turn warmness to low and pour within the reserved marinade. Spoon the simmering glaze over the pinnacle of the salmon fillets till you have a sticky, smooth glaze coating the fish, another 1 to two mins; the glaze will bubble and thicken in the pan while you're spooning it over the salmon.
    Use a fish spatula to cautiously lift the salmon out of the pan and onto a serving plate.

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