Teriyaki Salmon

I started this blog on August 27, 2012, so a couple of days ago, my blog turned 3. Happy Birthday, Blog! *blows party horn* I feel like I should celebrate by posting a cake recipe or something but the truth is, I seldom bake. ( I enjoy chocolate chip cookies and carrot cake as much as if not more than your average human being though.)

Short of a cake post, I thought I’d write about a dish that has been on our fortnightly rotation for the past years: Teriyaki Salmon! This is one of our favorites because there is so little prep and few ingredients involved. Plus, apparently eating fish is good for your brain.

 

Teriyaki Salmon

Teriyaki Salmon

Ingredients
0.5 lb fillet of salmon, skin on
salt and black pepper
2 tablespoons light soy sauce
2 tablespoons mirin
2 tablespoons water
1.5 teaspoons sugar
1-2 scallions, minced or sliced thinly diagonally (optional)
vegetable oil

Method
1. Rub salt and black pepper on both sides of fish. Set aside.
2. Heat oil in skillet on medium heat.
3. Add salmon to skillet (skin down), making sure that skin is oiled.
4. Cook for about 5 minutes or until skin is nicely colored and starting to crisp up.
5. Flip salmon. Cover with lid.
6. Cook salmon for about 5 more minutes until cooked through.
7. Remove salmon from heat, turn heat down to low. Using a paper towel, carefully wipe away residual oils from pan.
8. Mix soy sauce, mirin, water, and sugar in bowl. Add to skillet.
9. With an eye on the pan, heat on low-medium heat until it caramelizes into a glossy sauce. Ensure that it does not overboil and burn.
10. Pour teriyaki sauce over salmon. Add scallions if using for extra color and flavor.

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Ginger Pork Cutlet

(edited and re-published) This Ginger Pork Cutlet really hits the spot when I’m craving for something salty and fragrant to go with rice.

Cooking cutlets is for me a little more involved. There’s the trimming of fat, the thinning of the meat to cutlet-thickness, and the pan-frying followed by sauce-making. But is it worth it? YES. Enjoy!

Homemade ginger pork cutlets

Homemade ginger pork cutlets

Ginger Pork Cutlet

Ingredients
6-8 pork cutlets, fat trimmed off (you can buy pork chops then slice them in half to as close to 1/4 inch thickness)
ginger,* 3-5 thin slices
light soy sauce, 2 teaspoons
rice wine, 2 teaspoons
rock sugar, 2 teaspoons
salt
cornflour
vegetable oil, 1 tablespoon

*A nice variation would be substitution of ginger with a trio of minced garlic, red chilli, and spring onion

Method
1. Mix soy sauce, rice wine, and rock sugar together. Add ginger slices to infuse. Set aside
2. Marinate pork cutlets lightly with salt, and then a thin layer of cornflour, for at least 15 minutes.
3. Heat oil in frying pain on medium heat.
4. Pan fry pork cutlets. When nicely browned on one side, flip, and add soy sauce mixture including ginger slices over cutlets, caramelizing the meat.
5. When other side is brown, flip cutlets back to cook away any juices that may have oozed from the meat. Pork needs to be cooked thoroughly before consumption.
6. Serve with white rice, or a light salad with sesame dressing.