Salmon Teriyaki

Here's one of my favourite recipes from Vancouver Sun. And a simpler version of this recipe is also available.

Photo and recipe from "Four Chefs One Garden: Seasons of West Coast Living"

Tojo Hidekazu’s Salmon Teriyaki

Salmon:

4 (6-oz./170g) salmon filets, boned

1 teaspoon (5 ml) vegetable oil

Teriyaki Sauce:

¼ cup (50 ml) dark soy sauce

2 tablespoons (30 ml) mirin (Japanese cooking wine)

2 tablespoons (30 ml) Sake

2 tablespoons (30 ml) ground ginger

2 tablespoons (30 ml) brown sugar

Vegetable Saute:

2 large chanterelle or shiitake mushrooms

¼ large cooking onion, diced

¼ red bell pepper, seeded and thinly sliced

1 cup (250 ml) fresh green beans, trimmed and cut into 1 inch (2.5 cm) pieces

1 tablespoon (15 ml) vegetable oil

Salt and freshly ground black pepper

1 pine mushroom, stem removed and quartered

½ cup (125 ml) dashi or fish stock

2 tablespoon (30 ml) corn starch

2 tablespoons (30 ml) water

2 tablespoons (30 ml) freshly squeezed lemon juice

1 daikon radish, cut into large, thin diagonal slices

Preheat oven to 375F (190C). Have all ingredients measured and sliced before commencing with cooking. Whisk sauce ingredients together and set aside.

Brush each piece of salmon filet with vegetable oil. Place on a parchment lined baking sheet and bake in the preheated oven for 10 to 12 minutes or until almost done but still slightly raw in the centre when pierced with a sharp knife. Remove from the oven. Salmon will continue to cook slightly as it rests.

Cut mushrooms into long thin slices. Place in a bowl with diced onions, sliced pepper and green beans. Heat oil in a large skillet. Add chanterelles or shiitakes, onion, red pepper and beans. Sprinkle with a little salt and pepper. Saute over medium heat until bright coloured and crisp, about 1 to 2 minutes. Add quartered pine mushroom, dashi, and half the teriyaki sauce. Remove from the heat. Stir corn starch with 2 tablespoons (30 ml) water and stir into vegetables. Return to medium heat for 1 minute or until vegetables are glazed. Drizzle with lemon juice and fold in.

To serve, line 4 heated dinner plates with slices of daikon radish. Top with vegetables and salmon filets. Drizzle with remaining Teriyaki Sauce.

Makes 4 servings.