Food52: Tangy Teriyaki Salmon

Some recipes make me feel skilled and accomplished. Others are easy Wednesday-whip-togethers. This Tangy Teriyaki Salmon from Food52, tops the chart in both categories. I had no idea making home made teriyaki sauce was so easy. A few ingredients makes magic.

Mirin is a common Japanese ingredient. It is a type of rice wine, like sake, but with less boozy-booze. It's about 50% sugar, which adds a nice sweetness to balance the soy sauce. It's just a clear liquid, and can be found at most grocery stores.

Heat 1 c. soy sauce, 1 c. mirin, 4 tbsp. lime juice, and 3 tbsp. ginger in a large sauce pan. Once the liquid is heated, place salmon fillets skin side down. Cook about 4 minutes, then flip and repeat on the other side. The salmon comes out silky and tender since you are essentially poaching it in the teriyaki sauce. When salmon is barely cooked through, remove fillets to plate.

Once the salmon is removed, add chopped green onion and sesame seeds to the sauce.

Stir continually for about 10 minutes. It will become a thick, salty glaze that would be fantastic over any protein: steak, scallops, chicken or a vegetable stir-fry. A great excuse to make it again and again.

Drizzle sauce over the salmon. And serve with rice and roasted broccoli.