A slight modification of the previous Pinapple Reduction Salmon, the salmon in this recipe finishes with an amazing glaze made of Teriayki sauce infused with wasabi paste and sesame oil.
Directions:
Follow this recipe for marinating the salmon. To make the sauce, just add a small amount of wasabi paste and sesame oil into a teriyaki sauce of your preference. (I’m a fan of the Soy Vay line of sauces.) Stir the mixture until all three ingredients are mixed, then set aside.
When cooking the salmon, the rule of thumb is to cook the salmon for about 3 mins on each side. This, of course, depends on the thickness of the cut. The trick f getting the perfect teriyaki glaze is to make sure the following two things occur at the same time.
- Crystalization (thickening due to high sugar content) of the teriyaki mixture
- The salmon is fully cooked
Getting the timing right for cooking fish takes practice. I’m sure that you’ve all taken a bite of overcooked fish, and wanted to spit it back on the plate. Just practice a few times and you’ll get it just right.
The Sauce
The bubbling of the teriyaki, nice.
Served with a side of Bak Choy
(sauteed w/ chicken broth)
