Ingredients with Measurements:
- 4 salmon fillets
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, mirin, sake, brown sugar, grated ginger, and grated garlic. Mix well until the sugar has dissolved.
2. Place the salmon fillets in the marinade and let it sit for at least 30 minutes.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the salmon fillets from the marinade and grill for 5-7 minutes on each side, or until cooked through.
5. While the salmon is cooking, mix together chopped green onions and cilantro in a small bowl.
6. Once the salmon is cooked, remove it from the grill and place it on a serving dish.
7. Sprinkle the green onion and cilantro mixture on top of the salmon.
8. Toast sesame seeds in a dry pan until golden brown, then sprinkle over the salmon.
Time:
Preparation time: 40 minutes
Cooking time: 10-14 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 18g
Protein per serving: 32g
Carbohydrates per serving: 12g
Sodium per serving: 1200mg
Substitutions for ingredients:
- Instead of salmon, you can use any other type of fish such as cod or halibut.
- If you don't have mirin or sake, you can substitute with white wine or rice vinegar.
- Instead of brown sugar, you can use honey or maple syrup.
Variations:
- Add sliced lemons or oranges on top of the salmon for a citrusy twist.
- Use different herbs such as parsley or basil instead of cilantro.
- Add a dash of hot sauce or chili flakes for a spicy kick.
Tips and tricks:
- Make sure to pat the salmon dry before placing it in the marinade to ensure it absorbs the flavors better.
- If grilling outside, make sure to oil the grates to prevent the salmon from sticking.
- To prevent the salmon from falling apart on the grill, use a fish spatula to flip it.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the salmon in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of rice or quinoa with steamed vegetables on the side.
Garnishes:
Garnish with additional chopped green onions and cilantro.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or grilled zucchini.
Troubleshooting advice:
If the salmon is sticking to the grill, try brushing it with oil before placing it on the grill.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Namerō is a traditional Japanese dish made with raw fish that is minced and mixed with various seasonings. This recipe is a modern twist on that dish, using grilled salmon instead of raw fish.
Flavor profiles:
The teriyaki marinade gives the salmon a sweet and savory flavor, while the green onions and cilantro add a fresh and herbaceous note.
Serving suggestions:
Serve the salmon with a side of steamed rice and a simple salad for a complete meal.
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Region: Japanese