Teriyaki Salmon

How to prepare teriyaki salmon

1. Simmer the soy sauce, vinegar, chili, and sugar on low heat until all the sugar dissolves. Then simmer on medium heat for 2 minutes. Add the cornstarch dissolved in 2 tablespoons of water and cook for another 2 minutes. Finally, add the dashi and stir. The sauce will become thick, like caramel. Let it cool.
2. Cut the salmon fillet into wide slices (4 slices). In this recipe you'll find more information and photos about how to prepare and slice the salmon. Add 4 tablespoons of the sauce over the slices and let them marinate for 30 minutes. During this time, they will come to room temperature.
3. Place the fillets in a baking tray lined with parchment paper. Bake at 100°C for 30 minutes.
4. Clean the fillets with a knife, removing the white coagulated protein at the base that looks like egg white.
6. Add the remaining sauce to a pan that fits the fillets. Bring to a boil and at that moment add the salmon with the skin side up. Let it simmer in the sauce for 1 minute, during which it will glaze on that side, then flip with the skin side down and cook for another 1 minute. The sauce will reduce significantly and will "stick" to the fish.
7. Remove the fillets from the pan and serve immediately, sprinkled with toasted sesame seeds and green onion rounds. They're delicious with sautéed spinach and basmati rice.

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