MAIN DISH

SALMON TERIYAKI

• 1 ¾ pounds salmon fillets, with skin

• Salt

• 7 tablespoons sake

• 7 tablespoons mirin

• 7 tablespoons dark soy sauce

• 1 tablespoon sugar

• 2 teaspoons canola oil

Cut fillet crosswise into 4 to 6 equal pieces. Salt fish and let rest at least 30 minutes.

To make teriyaki sauce, mix sake, mirin, soy sauce and sugar in a small saucepan. Boil over medium heat until sugar dissolves, about 4 minutes. Set aside.

Heat oil over high heat in a heavy skillet. Lay the fillet pieces skin-side down in skillet. Move fish around while sautéeing to avoid sticking. Cook for about 2 minutes, until skin turns crispy. Turn fish over and cook another 2 minutes only.

Reduce heat to medium and add teriyaki sauce. Heat until it begins to bubble. Cook, stirring, about 4 minutes. Tilt pan and turn fish so it's well-coated with sauce. Remove fish to plates. Continue to cook sauce and stir for 1 minute or so to deglaze pan and give sauce luster. Spoon over fish and serve. Makes 4 to 6 servings.

Source: Adapted from Michelle Bernstein, who based it on a recipe in Japanese Cooking: A Simple Art by Shizuo Tsuji.

Per serving (based on 6): 311 calories, (46 percent from fat), 15.7 g fat (3 g saturated, 5.7 g monounsaturated), 78.1 mg cholesterol, 28.7 g protein, 4.6 g carbohydrates, 0.2 g fiber, 1,252 mg sodium.

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