Saumon teriyaki

Ingrédients

• 4 Salmon Filets
• Kosher Salt
• 1 tbsp Canola Oil for searing the salmon
• 1/8 cup Brown Sugar
• 1/4 cup Soy Sauce or Tamari
• 2 cloves Finely Chopped Garlic
• 1/2 tsp Grated Fresh Ginger
• 1/4 tsp Cornstarch
• 1 tsp Mirin (or water)
• Sliced green onions for garnish

Préparation

1. 1

   --- To cook the salmon ---

2. 2

   Heat a 12" nonstick skillet over medium-high heat with 1 tablespoon of canola oil.

3. 3

   Pat the salmon filets dry with a paper towel, then season lightly on all sides with kosher salt.

4. 4

   Carefully place the salmon skin-side down in the skillet to crisp the skin, for about 5 minutes. Turn the salmon over using a fish spatula and reduce the heat to medium.

5. 5

   Cook for about 2 more minutes or until the internal temperature reaches 125° F for medium-rare or 130° F for medium. You can brush some of the teriyaki sauce on the salmon while to second side cooks to create a glaze.

6. 6

   --- Make the teriyaki sauce while the salmon cooks ---

7. 7

   Make the sauce (over medium-low heat) by bringing the brown sugar, soy sauce, garlic and ginger to a light boil.

8. 8

   In a small bowl, whisk with a fork the corn starch with the mirin. Add this mixture to the sauce, stir in and simmer over low heat until the sauce reaches the desired consistency, about 5 minutes.

9. 9

   --- To finish ---

10. 10

    Drizzle the teriyaki sauce over the salmon and warm through.

11. 11

    Garnish with sliced green onions and toasted sesame seeds.