From the kitchen
Soy Milk Teriyaki Glazed Salmon
Pan-cooked salmon with a ginger teriyaki-style sauce and a small soy milk finish.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 4 salmon fillets, about 6 oz each
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp neutral oil
- 1/3 cup reduced-sodium soy sauce
- 3 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 1/4 cup plain unsweetened soy milk
- 1 to 2 tbsp water, as needed
Method
- Pat salmon dry and season lightly. Mix soy sauce, sugar and ginger.
- Heat oil in a skillet. Sear salmon, then reduce heat and continue cooking, turning as needed, until the thickest part reaches 145°F. Transfer to a warm plate.
- Discard excess oil; wipe out any burnt residue. Add sauce mixture to the skillet and simmer for 2 to 3 minutes until lightly syrupy.
- Lower heat, stir in soy milk and warm without boiling. Add a little water if too thick. Spoon over salmon and serve immediately.
Cook with confidence
Before you start
What to expect
Pan-cooked salmon with a ginger teriyaki-style sauce and a small soy milk finish.
Before you begin
Use similar-sized fillets and prepare the sauce before searing.
The important cue
Cook salmon to 145°F, then reduce sauce separately so the fish does not dry out.
At the table
Spoon the glaze over the salmon just before serving.
Culinary Library
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