Recipe #183: Teriyaki Salmon

The last of my three new cookbooks is one of my favorite kinds-- one with minimal ingredients.  This one is 400 Recipes- Three & Four Ingredients by Jenny White and Joanna Farrow.  Nick loves salmon, so when I saw this recipe and how simple it was, I knew I had to try it.  I served it with a side of Uncle Ben's 90 second jasmine rice.

INGREDIENTS:

Salmon fillets, about 5oz each
Teriyaki marinade
2in piece of fresh ginger, peeled and cut into matchsticks
Sunflower oil

DIRECTIONS:

Put the salmon in a shallow, non-metallic dish and pour over the teryaki marinade.  Cover and chill for 2 hours.

Meanwhile, heat the sunflower oil in a small pan and add the ginger.  Fry for 3-5 minutes or until golden and crisp.  Remove and drain on paper towels.

Heat a pan until smoking hot.  Remove the salmon from the marinade and add, skin side down, to the pan.  Cook for 2-3 minutes, then turn over and cook for 1-2 minutes more, or until cooked through.  Remove from the pan and distribute on plates.  Top the fillets with the crispy ginger.

Pour the marinade into the pan and cook for 1-2 minutes.  Pour over the salmon and serve.