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🍽️ Japanese grilled salmon with teriyaki sauce

380 kcal · 30 min · 4 servings

Ingredients

• 4 salmon steak(s) (each approx. 250 g)
• 2 tsp sugar
• 2 tbsp sake (alternatively white wine or mild sherry)
• 2 tbsp mirin
• 4 tbsp soy sauce (Japanese)
• 1 packet cress
• 15 cm radish(es) (white)
• oil for frying

Instructions

1. 1. Pat the salmon pieces dry with a kitchen towel.
2. 2. Carefully remove the skin and the middle bones.
3. 3. Make sure the fish fillet does not fall apart.
4. 4. Put all ingredients for the teriyaki sauce into a bowl.
5. 5. Stir the mixture vigorously.
6. 6. Warm the sauce slightly to dissolve the sugar.
7. 7. Place the salmon pieces into the finished sauce.
8. 8. Let the fish marinate for about 10 minutes.
9. 9. Turn the pieces frequently during the marinating time.
10. 10. Wash the cress thoroughly under running water.
11. 11. Let the cress drain well.
12. 12. Grate the daikon radish finely.
13. 13. Let the marinated fish drain briefly.
14. 14. Save the remaining marinade in a separate container.
15. 15. Place the salmon pieces on the hot grill rack.
16. 16. Grill the fish for about 3 minutes on the first side.
17. 17. Turn the pieces and grill for another 3 minutes.
18. 18. Brush the fish repeatedly with the saved marinade in between.
19. 19. Heat some oil in a non-stick pan.
20. 20. Fry the fish for about 3 minutes per side as well.
21. 21. Pour off the excess cooking fat from the pan.
22. 22. Add the remaining marinade to the hot pan.
23. 23. Bring the sauce to a boil briefly.
24. 24. Let the fish simmer gently in it for a few more minutes.
25. 25. Divide the finished salmon pieces among four plates.
26. 26. Pour the pan juices or the remaining sauce over the top.
27. 27. Garnish the dish with the fresh cress.
28. 28. Sprinkle the grated daikon radish over it.
29. 29. Serve the salmon with rice and a fresh salad.

Nutrition per serving

• kcal: 380
• Protein: 30 g · Fett/Fat: 20 g · Carbs: 10 g