Salmon Teriyaki
There's a Chinese supermarket right next to my university, and I swear it hurts every time I go in. There are just so many things that remind me of being home in Singapore, things that make me want to cook nonstop. I always have to stop myself from buying far more than I can carry home.
For dinner yesterday we had Salmon Teriyaki on rice. I have to admit that this is completely my own recipe, and it's a very lazy way of making it at that, so it may be completely inauthentic. I also will tell you now that I can't give you any advice on cooking rice on the stove, as I have a rice cooker. In fact, I've ruined 3 different pans completely by attempting to cook rice on the stove. I just can't do it! Actually I have my eye on a new rice cooker, because I think mine is... shit. The lid is too loose, it just lets all the steam out. The one I want has a timer, it has different programs for different types of rice. It's basically the Ferrari of rice cookers! Alas, it comes at that kind of price. Guess I will be trying to save up for the next few months.
Oh, I'm totally going off-course for this post. Okay, okay, Salmon Teriyaki. First of all I made some pickled cucumber salad. I just cut the cucumber lengthwise and scooped the seedy core out with a teaspoon. Then I sliced it into thin half-moons and mixed them with around 2 tablespoons of salt in a bowl. Leave this for about 30 minutes, then rinse the cucumber slices well. Try and squeeze out as much liquid as you can, then return it to a clean bowl and add 4 tablespoons of rice vinegar and 4 tablespoons of caster sugar and mix them all up. Leave this for around 30-45 minutes (but taste and see how 'pickly' you like it). Finally rinse lightly under the tap and drain well. Chill until ready to serve.
For dinner yesterday we had Salmon Teriyaki on rice. I have to admit that this is completely my own recipe, and it's a very lazy way of making it at that, so it may be completely inauthentic. I also will tell you now that I can't give you any advice on cooking rice on the stove, as I have a rice cooker. In fact, I've ruined 3 different pans completely by attempting to cook rice on the stove. I just can't do it! Actually I have my eye on a new rice cooker, because I think mine is... shit. The lid is too loose, it just lets all the steam out. The one I want has a timer, it has different programs for different types of rice. It's basically the Ferrari of rice cookers! Alas, it comes at that kind of price. Guess I will be trying to save up for the next few months.
Oh, I'm totally going off-course for this post. Okay, okay, Salmon Teriyaki. First of all I made some pickled cucumber salad. I just cut the cucumber lengthwise and scooped the seedy core out with a teaspoon. Then I sliced it into thin half-moons and mixed them with around 2 tablespoons of salt in a bowl. Leave this for about 30 minutes, then rinse the cucumber slices well. Try and squeeze out as much liquid as you can, then return it to a clean bowl and add 4 tablespoons of rice vinegar and 4 tablespoons of caster sugar and mix them all up. Leave this for around 30-45 minutes (but taste and see how 'pickly' you like it). Finally rinse lightly under the tap and drain well. Chill until ready to serve.
Next, I would say put the sushi rice on to cook, but I honestly can't tell you how. BUT I googled it and there seem to be loads of instructions online.
Now, Salmon Teriyaki
Serves 2
2 salmon fillets
100ml water
1 tablespoon Mirin (Japanese cooking spirit - if you don't have it, I would probably just increase the sugar)
2 tablespoons soy sauce (preferably Japanese)
2 tablespoons caster sugar
Mix the water, mirin, sugar and soy sauce together.
Brown the salmon in a frying pan with a little oil. This usually takes around 3 minutes on each side.
Pour the soy sauce and sugar mixture into the pan, and let it reduce. Turn the salmon over a few times to coat it in the teriyaki sauce. After around 5 minutes, the salmon should be just cooked.
Put each fillet of salmon on a bowl of rice, and spoon some of the sauce over it.
Salmon Teriyaki with rice, Lightly pickled cucumber salad, miso soup, and edamame beans