My daughter left early this morning for Northern California. She works in a hospital in Redding and came down last week for a mini vacation. Watching her all grown up~managing her career, her finances, her life~I can’t help my heart swell with pride. As a mother and daughter, we’ve had our share of rough times. She, of course, went through that you-can’t-tell-me-anything-I-know-it-all teenage phase while I, on the other hand, didn’t know how to be a parent half of the time. I am glad my little girl grew up to be my best friend. I worry about her living on her own and so far from me but I like to think she was raised well enough to take care of herself. Under God’s watchful eye, she will be just fine.
Along with sinigang, nilaga and spaghetti, teriyaki salmon was one of the home cooked meals I spoiled my baby during her stay. This sweet and savory seafood dish requires minimal ingredients yet packs so much flavor, it’s everyone’s favorite. Salmon also has the added bonus of being rich in beneficial omega-3 fatty acids for heart health. Win, win!
- ⅓ cup mirin
- ⅓ cup soy sauce
- ⅓ cup sake
- 2 tablespoons brown sugar
- 1 thumb-size ginger peeled and finely grated
- 2 cloves garlic peeled and finely minced
- 4 salmon filets (4 oz. each)
- 1 tablespoon oil
- sesame seeds toasted
In a bowl, combine mirin, soy sauce, sake, brown sugar, ginger and garlic. Stir together until well-blended and sugar is dissolved. Add salmon fillets and marinate for about 30 minutes. Drain salmon well and pat dry. Reserve marinade and set aside.
In a wide pan over medium high heat,. heat oil, swirling to cover bottom of pan. Add salmon in a single layer and cook for about 1 to 2 minutes on each side or until nicely seared on the outside but still slightly undone in the inside.
Add the reserved marinade and simmer for about 2 to 3 minutes, spooning sauce over fish, or until thickened and salmon easily flakes with a fork. Remove from pan and transfer onto serving plate. Sprinkle with sesame seeds and serve hot.