Salmon is a Japanese staple, but this easy-to-make teriyaki sauce also can be used to marinate beef, chicken, or pork.
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Ingredients:
Four salmon fillets (3 to 4 ounces each)
1/4 cup soy sauce
1/4 cup mirin (Japanese cooking wine)
2 ½ tbsp sugar
1 teaspoon fresh ground ginger
Directions:
Combine the liquids, sugar, and ginger in a bowl. Put salmon fillets in mixture and marinate for about 30 minutes. Transfer the fillets to a baking sheet and the liquid to a small saucepan. Bake fillets at 325°F for about 10 minutes or to desired doneness, while simmering the marinade on the stove to a syrupy consistency (do not boil). When the salmon is cooked, spoon the sauce over the salmon and serve.
Servings: Serves four.
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