Teriyaki Salmon
Cooking Time
- Cook
Ingredients
- 2 (5–6 oz each) salmon fillets, skin-on
- Flour for dusting
- 10 green beans, trimmed, cut diagonally
- 1 tablespoon vegetable oil
Teriyaki Sauce
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey
- ½ teaspoon ground ginger
Garnish
- White sesame seeds
- Scallions, finely chopped
DIRECTIONS
Pat salmon dry with a paper towel to remove excess moisture, then lightly dust it with flour. In a small bowl, mix the ingredients for Teriyaki Sauce.
Preheat the pot over medium heat for about 2 minutes. Add vegetable oil and spread it evenly. Once the oil starts to smoke, place salmon skin-side down in the pot and sear over medium heat for 1 minute.
Arrange green beans around the salmon and steam-roast, covered, over low heat for 4 minutes. Add Teriyaki Sauce to the pot, and simmer over medium heat, uncovered, for about 2 minutes or until the sauce thickens.
Plate the salmon skin-side up with the green beans. Garnish with sesame seeds and scallions before serving.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
