This is a delicious, filling, and nutritious meal that comes together in less than 30 minutes! The problem with teriyaki sauces that are store bought or served in restaurants is that often they contain excessive amounts of sodium, sugar, and MSG. The best part about this recipe is that it uses authentic ingredients (sake, mirin), and you can adjust the amount of sweetness and saltiness to match your preference.
salmon: high level of omega-3 fats (critical to brain function and a healthy nervous system; cardiovascular benefits- reduces inflammation, relaxes and dilates the arteries; prevents excessive blood clotting); associated with lower risk and incidence of depression and cognitive decline in the elderly; contains high levels of DHA (main structural fatty acid in the central nervous system and the retina); excellent source of Vitamin D; contains bioactive peptides (beneficial in treating osteoarthritis and inflammatory joint conditions; improves bone strength and density)
spinach: high in protein (surprising fact! one cup of spinach = 12% daily value of recommended protein); high levels of vitamin A and K; great source of folate/folic acid; good source of magnesium, iron, potassium, vitamin C, and manganese
currently listening to:
SoYou X JunggiGo ft. Lil Boi of Geeks- Some
2 salmon filets, skin on
salt and freshly ground black pepper
1 Tablespoon flour
1/2 Tablespoon olive oil
1 Tablespoon butter (salmon is already a fatty fish, so you may dial back on the butter or oil if you wish)
1 Tablespoon sake (or dry sherry)
1 Tablespoon sake (or dry sherry)
1 Tablespoon mirin (or 1 Tablespoon sake + 1 teaspoon sugar)
1 Tablespoon sugar
2 Tablespoons soy sauce
prep time: 5 min
cook time: 10 min
adapted from just one cookbook
1. Combine the ingredients for the sauce in a small bowl and whisk until well mixed.
2. Season the salmon with salt and pepper on both sides.
3. Sprinkle 1/2 Tablespoon of flour on one side of the salmon and make sure the fillets are evenly coated. Flip over to the other side, sprinkle 1/2 Tablespoon of flour over the fillets to coat evenly. Shake off the excess flour.
4. In a skillet, heat the butter and the olive oil on medium heat. Once the butter begins to bubble, add the salmon fillets to the skillet, skin side down. Cook for about 3 minutes, or until the skin side is nicely browned.
5. Add the sake and cover the skillet with a lid. Steam the salmon for 3 minutes, or until it's just cooked through. Flip the fillets over, and brown the other side for just 1 minute. Remove the fillets to a plate and set aside.
6. Add the sauce to the same skillet. When the sauce begins to boil, add the fillets to the skillet, skin side down. Spoon the sauce over the fillets to make sure they are nicely coated.
7. Once the sauce thickens, turn off the heat. Transfer the salmon to a plate and feel free to drizzle the remaining sauce over the top!
I paired this with a side of blanched spinach. The freshness of the salmon balanced nicely with the sweetness and the fattiness of the salmon!
1 1/2 lbs spinach, washed
2 Tablespoons extra virgin olive oil
1 minced garlic clove
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
adapted from Martha Stewart
1. Wash the spinach. Remove the stems. Mince the garlic clove.
2. In a medium saucepan, add the spinach, and cook until just wilted over medium heat, about 5 minutes.
3. In a medium saute pan, heat the olive oil and the garlic over medium high heat. Saute for 1-2 minutes, until the oil is infused with the garlic.
4. Pull the spinach from the pot, and add it to the saute pan with the garlic and the oil. Saute for 1 minute. Season with salt and pepper and squeeze the lemon juice from the 1/2 lemon over the top.