Caramelized Teriyaki Salmon
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Cook time: 
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Serves: 4 servings (6 oz salmon portion with sauce)
 
Ingredients
  • ½ cup sake
  • ¼ cup rice vinegar
  • ⅓ cup low-sodium soy sauce
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp peanut or sesame oil
  • 1½ lbs skin on salmon, cut into 4 filets
  • 2 tsp sugar
Instructions
  1. In a small bowl, whisk to combine the sake, rice vinegar, soy sauce, and ginger; set aside.
  2. Heat the oil in a large, nonstick skillet over medium heat. Once hot, add the salmon skin side down. Sprinkle the flesh of the salmon with the sugar and cook for 4-6 minutes, depending on thickness. Flip and cook 2-3 minutes longer or until salmon is caramelized. Remove salmon to a plate.
  3. Wipe out any residual oil from the skillet and return to the heat. Pour in the sake mixture and increase heat to medium-high. Bring to a boil and reduce to medium; allow to simmer for 4-5 minutes or until reduced by half and thickened. Return salmon to skillet, skin side up and cook for 1-2 minutes. Serve immediately, drizzled with the teriyaki sauce.
Notes
Recipe from Half Baked Harvest
Nutrition Information
Serving size: 6 oz salmon filet with sauce Calories: 316 Fat: 15.5 Carbohydrates: 4.3 Sugar: 2.5 Sodium: 772 Fiber: 0 Protein: 39.0 Cholesterol: 105
Recipe by Prevention RD at https://preventionrd.com/2019/04/caramelized-teriyaki-salmon-weekly-menu-apologies/