Teriyaki is a Japanese sauce that originated in Hawaii. In fact, some Japanese who lived on these Pacific islands used to mix soy sauce with sugar and pineapple juice to create this sweet and sour sauce that is excellent for both meat and fish.
Baked salmon with teriyaki sauce is combined with salmon and broccoli. The latter will be essential to balance the strong flavours of this dish. The essence of the teriyaki sauce lies in the balance of the individual ingredients.
The recipe should be seen as a guideline. If you mix and adjust the quantities to your liking, the sauce will be perfect. Classic soy sauce contains gluten, but you can easily find a gluten-free one, usually called Tamari, and naturally fermented, too, with the same distinct taste.
For 4 people, preparation time 10 minutes, cooking time 20 minutes.
For the sauce:
- 100ml gluten-free soy sauce
- 200ml water
- 1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
- 1 clove of garlic
- 1 tablespoon of rice vinegar
- 1 tsp brown sugar
- 1 fresh spring onion
- 1 tablespoon corn starch
- Lemon peel
- Pepper and chilli
- 4 salmon fillets
- 300g broccoli
- 1 fresh spring onion
- Sesame seeds to taste
1. In a large bowl, combine the ingredients for the sauce: ginger, minced garlic, brown sugar, lemon zest, salt, pepper, soy sauce, rice vinegar and chopped spring onion. Mix well to dissolve the salt and sugar. Then arrange the salmon fillets with the skin facing up so that the flash is well soaked in the marinade. Leave it on the side for 20 minutes.
2. Meanwhile, peel the broccoli and cut them into pieces, place them in a bowl and cook them in the microwave for about 3-4 minutes – if you don’t have a microwave, blanch them in salted water or steam them for a few minutes, keeping them crunchy. Lightly oil a baking sheet, and arrange the marinated salmon fillets skin side down, blanched broccoli and sesame seeds. Let it cook in the oven at 200° C for about 20 minutes.
3. Meanwhile, mix the water with the corn starch and add it to the sauce used for the marinade and transfer everything to a saucepan. Slowly bring to a boil, and you will notice that the sauce will thicken. The sauce will be ready when you have reached a syrupy consistency. Serve with the salmon with fresh spring onion and coriander.
– The sauce will tend to thicken very quickly, so stir constantly to make sure it doesn’t get too thick. It will take very few minutes.
– Acidic and salty marinade such as this will cure the salmon, making it rubbery during cooking. For this, a maximum of 20 minutes is recommended for marinating.
– You can easily omit the salt in the recipe as the soy sauce is particularly salty,