Summary

Ingredients

• 4 salmon steak (s) (approx. 250g each)

For the sauce:

• 2 teaspoons sugar
• 2 tablespoon sake (Japanese rice wine), alternatively white wine or mild sherry
• 2 tablespoon rice wine, mirin (Japanese sweet rice wine for cooking - available in the Asia shop)
• 4 tablespoon soy sauce, jap.
• 1 pack cress
• 15 cm radish (s), white (grated)
• Oil, for frying

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Instructions

1. Dab the salmon cutlets and remove the skin and mid-bones if possible. (Be careful! Chops must not fall apart!)
2. For the teriyaki sauce, stir together all the ingredients, including the soy sauce, until the sugar has dissolved. (It works best if you heat the ingredients slightly.)
3. Marinate the fish in the sauce for about 10 minutes. Turn frequently.
4. Wash and drain the cress, grate the radish.
5. When preparing on the (electric) grill:
6. Drain the fish a little (but keep the marinade!) And place on the wire rack. Grill each side for about 3 minutes, brushing the marinade every now and then.
7. When preparing in the pan:
8. Heat some oil in the pan, then fry the fish for about 3 minutes on each side.
9. Drain the excess oil and add the remaining marinade to the pan. Bring to the boil and let the fish simmer in the sauce for a few minutes.
10. Divide the salmon on 4 plates and pour the meat stock or the remaining marinade over them. Garnish with cress and grated radish.
11. Rice and salad go well with this!
12. Note: Of course, this dish is not limited to salmon cutlets. I also often use salmon trout fillet or tuna as an alternative. Scallops or chicken, for example, are also conceivable.