Japanese grilled salmon with teriyaki sauce

Ingredients for 4 servings:

• 4 salmon steaks (approx. 250 g each)
• 2 tsp sugar
• 2 tbsp sake, alternatively white wine or mild sherry
• 2 tbsp mirin
• 4 tbsp soy sauce, Japanese
• 1 pack of cress
• 15 cm radish(s), white
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Sake no teriyaki

Pat the salmon cutlets dry and remove any skin and central bones if possible. (Caution! The cutlets must not fall apart!) For the teriyaki sauce, mix all ingredients, including the soy sauce, until the sugar has dissolved (this works best if you warm the ingredients slightly). Marinate the fish in the sauce for about 10 minutes, turning frequently. Wash and drain the cress, and grate the radish. If preparing on an (electric) grill: Allow the fish to drain slightly, but reserve the marinade and place the fish on the grill. Grill each side for about 3 minutes, brushing with the marinade occasionally. If preparing in a pan: Heat a little oil in the pan, then fry the fish for about 3 minutes on each side. Drain off any excess oil and add the remaining marinade to the pan. Bring to a boil and let the fish simmer in the sauce for a few more minutes until cooked through. Divide the salmon among 4 plates and pour over the pan juices or the remaining marinade. Garnish with cress and grated radish. Serve with rice and salad! Note: Of course, this dish isn’t limited to salmon cutlets. I often use salmon trout fillet or tuna as an alternative. Scallops or even chicken are also possible.