Salmon Belly Teriyaki
Servings 4 servings
Ingredients
- 500 g salmon belly strips
- Salt and freshly cracked black pepper
- 1 tablespoon flour
- 4 tablespoons avocado or canola oil
- 1 large onion , sliced
- ½ cup julienned carrots
- 2 cups chopped Napa or green cabbage
- 2 cups bean sprouts , rinsed and drained
- Sesame seeds , for garnish
- Chopped green onions , for garnish
Teriyaki sauce:
- ¼ cup soy sauce
- ¼ cup sake
- ¼ cup brown sugar
- ¼ cup mirin
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
Instructions
- In a saucepan, combine the soy sauce, sake, brown sugar and mirin. Let boil, then add cornstarch mixture, stir and cook until thick. Set aside.
- Scale the salmon and then wash under cold running water. Pat dry with paper towels. Season with salt and pepper and then coat lightly with flour.
- Heat oil in a non-stick frying pan over medium high heat. Add salmon belly, skin side down. Fry until skin is golden brown, about 3 minutes. Flip the salmon belly over and fry the other side for 2 minutes or until a golden crust is formed. Drain on paper towels.
- Pour off all but 1 tablespoon of oil from the pan. Add onions and carrots and sauté for 3 minutes. Add cabbage, bean sprouts and 3 tablespoons of the teriyaki sauce. Stir-fry for a minute.
- To serve, place vegetables over rice. Top with salmon belly. Pour sauce over the salmon belly and sprinkle with sesame seeds and green onions.