Really delicious salmon with crispy skin and a rich sauce. Serve with rice and some asian greens.
Wine Suggestion: Soy sauce accentuates tannins in wine so we’d suggest avoiding reds for this dish. With ingredients that include Sake, Mirin/Sherry and sugar there are two options that we find work really well, and in a contrasting way. Firstly a non-dry, slightly sweet Oloroso sherry, like the Valdespino 1842 VOS Oloroso, will work with the umami savoury characters and compliment the rich sweetness. Alternately play with a bit of contrast and pick a good Rosé Champagne, like Billecart-Salmon’s benchmark example; this plays with the senses and adds an extra vibrancy to a dish already replete with flavour.
Salmon Teriyaki – serves 4
- 250ml light soy sauce
- 125ml sake or rice wine
- 125ml mirin or dry sherry
- 100g caster sugar
- 4 salmon fillets, skin-on
- 1 tbsp sunflower oil
Mix the first 4 ingredients together and stir until the sugar has dissolved to make a teriyaki sauce. Marinade the salmon in half of the sauce for at least 3 hours. Pour the rest of the sauce into a saucepan and bubble gently on a low heat for 30 minutes or until reduced and thickened.
Heat the oven to as high as it goes, then put the drained salmon fillets in an ovenproof dish, skin upwards. Cut small squares of foil to cover the salmon skin and stop it burning.
Bake for 5-6 minutes, then remove the foil and brush oil over the skin. Return to the oven for another 5-6 minutes or until the skin is crispy and starting to char.
Pour some of the reduced sauce onto each plate and sit the salmon on top to serve.
(Original recipe by Reiko Hashimoto-Lamber IN: BBC Good Food Magazine, April 2008.)