Ingredients
Teriyaki Salmon
- 400 grams Salmon FIllet, cut into 2.5cm strips
- 40 grams soy sauce
- 20 grams sugar
- 60 grams Mirin (Japanese wine)
- 10 grams Fresh Ginger Paste
- 10 grams lime juice
- 10 grams wasabi paste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cut the salmon crosswise into 2.5cm strips.
Combine the remaining ingredients in bowl, 3 Minutes, 55C, Speed 1, or until sugar melts.
Heat frying pan .
Arrange the salmon skin-side down in a frying pan and brush with the sauce.
Cook 2 minutes and brush again.
Repeat until the salmon is just flaky, about 10 minutes total.
Serve with steamed Asian greens/tarragon/saffron rice.
Teriyaki Salmon
Tip
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
I use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
That sauce is amazingly good!
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The tempura sounds great I'll have to try it myself.
Great recipe! I served it up with tempura veges and rice