Teriyaki salmon

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 2 skin-on salmon fillets, 340 g total
• 2 tbsp sake, divided
• 1 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp plain flour
• 1/2 tbsp oil and 1 tbsp butter
• 1/8 tsp fine salt and 1/8 tsp pepper

Step-by-step method

1. Mix 1 tbsp sake with mirin, soy sauce and sugar.
2. Pat salmon dry, season and dust lightly with flour.
3. Heat oil and butter; cook fish skin-side down for 3 minutes.
4. Turn, add remaining sake and cover for 3–5 minutes, until cooked.
5. Remove fish, reduce the sauce in the pan and return salmon to coat.