zaterdag 16 juli 2016
Salmon on the Teppan Yaki
Teppan Salmon with Teriyaki Glazed and Snow Peas
• Fine chopped ginger
• 1 clove garlic, finely chopped
• 1 tsp sesame oil
• 50 gr brown sugar
• 150 ml soy sauce
• 150 ml mirin
• 1 tsp maizena
• Water to mix on maizena / cornstarch
Season the fresh salmon with sea salt & black pepper.
Fruit the garlic and chopped fresh ginger with sesame oil in the saucepan until fragant. Then mix all the ingredients of teriyaki glazed except the maizena (cornstrach).
Heat the sauce on medium low heat until it is slightly reduced. Mix the maizena (cornstarch) with a little bit of water and stir the sauce evenly. Cook on low heat until it is thickened. Set aside.
Heat up the Neff Teppanyaki pan with rice oil or sunflower oil on high heat. Sear the salmon on skin side first until crispy and cooked through, about 4 minutes, depends on the thickness of your salmon.
On the same time, fruit the garlic in the same teppanyaki pan with a little bit of cooking oil until fragant. Then stir fry shortly the sugar snow peas until cook through but still crunchy.
To serve, drizzle the teriyaki glazed on the salmon. Sprinkle some sesame seeds and serve with crispy sugar snow peas and steamed rice.