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This easy to make favorite will satisfy your sweet & savory cravings
“Teriyaki” is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. In Japan, teriyaki sauce is traditionally made with equal parts shoyu (soy sauce)and mirin (sweet rice wine). Similar to sake, mirin is one of the most important ingredients in Japanese cooking. Mirin tenderizes and adds mild sweetness and umami, is especially complementary to fish, and gives teriyaki it’s tempting signature luster. While most Westernized versions of teriyaki are typically sweetened with sugar, honey, or pineapple juice, this version is gently sweetened with orange marmalade. Look for one of the classic french brands made with few ingredients and no high-fructose corn syrup. Oishii!
- 4 portions wild salmon, boneless, skin-on, thawed in package
- ¼ cup shoyu, tamari or soy sauce
- ¼ cup mirin
- ¼ cup orange marmalade
- ⅛ teaspoon freshly ground black pepper
- 2 scallions thinly sliced on the diagonal, for garnish
- In a small shallow baking dish, whisk together the shoyu, mirin, marmalade, and black pepper.
- Crowd the fish portions, flesh-side down, in the marinade.
- Cover and refrigerate for 30 minutes to 2 hours.
- Preheat oven broiler.
- Drain the marinade into a small saucepan and bring to a simmer over medium heat.
- Simmer gently until slightly reduced and thickened, about 2–3 minutes.
- Remove from heat.
- Arrange marinated fish portions skin-side down on a rimmed baking sheet or oven-proof skillet.
- Brush the tops of each portion with teriyaki sauce.
- Broil until just opaque throughout, about 3–5 minutes.
- Remove from pan immediately to prevent overcooking.
- Drizzle with more sauce and garnish with sliced scallions.