Sesame Salmon Teriyaki
- 1/2 cup mirin
- 6 tablespoons soy sauce
- 1 1/2 pounds salmon steaks cut into 1 1/2 inch squares, skin on
- 2 tablespoons sesame seeds
- 1/2 teaspoon cornstarch
- 2 teaspoons sesame oil
- 3 carrots, peeled and cut into long match sticks
- 1 handful wild spinach or watercress
- Splash rice vinegar
- Brown sushi rice, for serving
- Pickled ginger, for serving
Combine mirin and soy sauce in a small bowl. Arrange salmon in a non reactive baking dish and pour soy sauce mixture over fish, turning to coat all sides. Refrigerate for at least 1 hour and up to 3 hours.
Heat oven to 450. Remove salmon from marinade and place on baking sheet - skin side down. Pour remaining marinade into a small saucepan. Swirl together one tablespoon marinade or additional soy sauce with cornstarch to make a slurry and whisk back into saucepan. Bring to a boil and remove from heat. Sprinkle salmon with sesame seeds. Cook until salmon is just cooked through, sesame seeds are nicely toasted and marinade is slightly caramelized, about 10 minutes.
Warm sesame oil in a skillet over medium heat. Add carrots and cook until just tender. Add watercress and toss just to wilt. Hit with a splash of rice vinegar and remove from heat. Serve salmon with teriyaki sauce spooned on top, rice, pickled ginger and vegetables.
While salmon cooks