Thursday, August 20, 2009
There's this one sushi place I love to go to in Pasadena, CA., called Afloat Sushi. It's one of those conveyer belt places. They have theirs in little boats floating on water. Once of the items I always have to get is the flame broiled salmon teriyaki. It's chunk of salmon flame broiled and basted with a teriyaki sauce. I always end up eat two of those. Along with a salmon skin roll.
I bought a nice long fillet of sockeye salmon from the farmer's market. Divided it for two. I simple seasoned it with salt, pepper and minced garlic. Placed it in the broiler for a couple of minutes giving it an initial cooking. At that time I made a ginger teriyaki sauce. It includes fresh ginger, soy sauce, brown sugar, garlic, rice wine vinegar, some ground pepper and tomato ketchup. After the first few minutes, I basted the salmon with a thick layer teriyaki sauce and broiled it for another couple of minutes letting the sauce coat the fish. I basted it one last time right before serving. The final result was a tender flaky fish with a slight firm crust. So good.
At the request of my lovely mom, I served this over some sauteed asparagus with white wine sauce. I think I got her hooked on that sauce!!!!
Broiled Ginger Teriyaki Salmon
2 salmon fillet
1 garlic cloves - minced
3 Tbsp soy sauce
1 Tbsp brown sugar
1 tsp grated or minced fresh ginger
1 garlic clove - minced
1 tbsp tomato ketchup
(To view the white wince sauce click here)
Preheat your broiler.
Combine all the ingredients for the teriyaki sauce until sugar dissolves and slightly thickened.
Season the salmon fillets with salt, pepper and the minced garlic. Place the salmon on a lightly geased baking sheet and set into the broiler for 2-3 min.
The baste well with the teriyaki sauce. Broil for another 2-3 min.
Remove from broiler and serve.