Japanese Salmon (Recipe)

 

Ingredients

Four 185 (6oz) centre-cut salmon fillets
125ml (4fl oz) terriyaki sauce
3 bunches spring onions
Freshly cracked black pepper
Salt to taste

Steps

1. Remove any bones from the salmon.  Place the salmon in a shallow casserole dish.  Cover with teriyaki sauce and allow to marinate in the refrigerator for 5 to 10 minutes.

2. Rinse the spring onions and trim off and discard the root ends.  Reserve six, split the remaining spring onions in half longways, and trim off and discard all but 25mm (1in) of the green tops.  Cut the onions into 25mm (1in) pieces.  Place the trimmed spring onions in a non-stick frying pan uncovered, with enough salted water to cover.  Bring to a boil, then lower the heat and cook uncovered until the spring onions are soft, about 3 to 5 minutes.  Drain and keep warm.

3. Remove the salmon from the marinade and reserve the marinade.  Press 1/4 teaspoon of the coarseley ground black pepper into the skinless side of each salmon fillet.  Heat a very large non-stick frying pan or two smaller ones until almost smoking.  Cook the fillets skin side up and uncovered over medium-high heat for 3 minutes.  Turn over and cook for another 3 minutes, or until the skin is golden brown and crispy, then turn to very low heat.

4. While the salmon is cooking on low, finely dice the remaining spring onions and add them to the reserved marinade.  Add the marinade and 60ml (2fl oz) water to the pan(s) with the salmon.  Increase the heat and cook uncovered until the salmon has reached serving temperature.  Season with salt and pepper to taste.  Serve immediately with the boiled spring onions