Salmon teriyaki recipe

This is my recipe for salmon in home made teriyaki bitcheez:

Ingridients:

• 500 grams fresh salmon
• dried wakame for garnish
• 3-5 small cucumbers
• 1/2 cup soy sauce
• 1/4 cup water
• 2 tbsp brown sugar 1 tbsp white sugar
• 2 tbsp honey or maple syrup
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tbsp cornstarch
• 2 tbsp water

Manipulations:

Make teryaki sauce like following:

• In a small saucepan, combine soy sauce, water, brown sugar, honey, garlic, and ginger.
• Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
• If you want a thicker sauce, mix the cornstarch with 2 tbsp of water to create a slurry.
• Add the cornstarch slurry to the saucepan and stir continuously until the sauce thickens, about 1-2 minutes.
• Remove from heat and let it cool.

Slice salmon in 5cm wide strips, lay in a large dish or medium pan and pour the teriyaki sauce over it. Cover with something, I use aluminium foil and put in the fridge for marination for 24 hours. Take out and let the salmon for 1 hour or so to let it get to the room temperature again. It's okay if you don't have time for this, in this case track how raw is the salmon inside while baking.

Put the fish on a dish and the dish into oven, 180°C, 10 min.

While it cooks prepare the garnish. You can have any garnish, I recommend to marinate cucumbers for 10 minutes in soy sauce and a drop of sesame oil. Lie the dried wakame into the water for 10 minutes and drain the water, rinse with soy sauce.

Take it out and brush the fish with teriyaki. Put it back for 5 more minutes. Take it out and brush once again and set the oven to 230°C and grill, put the salmon back in until the glazing dries out. Take the salmon out of the oven.

Put all the dish together.