Rosé – Teriyaki Salmon
We love how fast and easy Teriyaki Salmon is to prepare. We cheat and use purchased Teriyaki sauce to save time. One of our best culinary finds this past year is Bachan’s Japanese Barbecue Sauce. This product surprises you because it’s so good and in a category you thought had been exhaustively developed. We also like Soy Vey Veri Teriyaki Sauce.
The acid and fruit present in Rosé without the red wine tannin makes a great pairing with the nuanced umami, sweet and fish elements of this dish.
We usually pair this with rice made by replacing all or a portion of the water with coconut milk and a teaspoon of salt per four servings. You can also make a sushi rice by adding two tablespoons each of rice vinegar and mirin, plus a tablespoon of sugar and some toasted sesame seeds (if you have them) to a four serving batch.
- Four 4 oz. salmon fillets
- 1/3 Cup teriyaki merinade + some for topping finished dish
Marinade salmon fillets for 15 minutes to overnight.
Heat oven to 400 degrees
Line baking pan with foil
Cook salmon for 10 minutes
***Cooking time will depend on thickness of fillet. Also, wild caught salmon will have less fat and cook more quickly than farmed salmon. We cook farmed salmon 1-2 minutes longer.
If you don’t have teriyaki sauce or are looking for a longer project, here is a simple teriyaki recipe:
- 2 tablespoons soy sauce
- 1/4 cup water
- 1 1/2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons of honey
- 1/2 teaspoon toasted sesame oil
Combine all ingredients in small pan and bring to a boil over high heat. Add 2 teaspoons of corn starch dissolved in a tablespoon of cold water and boil for 1-2 minutes until thickened. Set aside to cool.