Teriyaki Salmon

With the summer brings lots of seafood it seems due to the abundance and heat.  I seem to always want more seafood during this time of year.  Which leads me to researching/finding more recipes that involve seafood. With a busy summer schedule, quick and easy is the key.  Like the five-spice fish fillet, this is another recipe tht is just easy to fix and oh so yummy with rice.  My son loves salmon.  Since it is high with omega3, it is a great fish.   Serve it up with some fried rice and have a great Japanese meal.

Ingredients:
1-2 lb salmon fillet with skin.
1/2 cup light soy sauce
3 tblsp sugar
1 tblsp mirin
1 tblsp ginger paste
1 tblsp sake or white wine
1-2 tblsp of olive or canola oil

In a small sauce pan, heat all the ingredients except for the salmon.  Allow to simmer for 15 minutes.  Remove the sauce from the heat and allow content to cool. 

In a shallow glass dish, pour the marinade and lay salmon in the shallow pan with the skin side up.  Allow to marinate between 2-4 hours.   After marinading, heat oven to 350 degrrees.  Transfer salmon to baking pan, pour marinade over salmon.  Cover with foil and bake in oven for approximately 15 minutes. 
Brush with marinade occassionally.  Remove the foil cover and set oven to broil with a low setting.  Brush salmon with the oil and allow to broil for another 10 minutes to create a nice brown glaze. Check for doneness.  Salmon should feel firm to the touch.  Serve with fried rice and pickled vegetables.

Miso Fish Fillet with Mixed Mushrooms

This is absolutely wonderful. This recipe was originally created by Roy Yamaguchi. I tried it using salmon for dinner for my son, Josh and his friends and it was great!
Miso, Mirin and Sake can all be found in any Asian grocery store.  You will find Miso in the refrigerated section.

Ingredients:
4 6oz fillets (salmon or cod)
3/4 cup sugar
1 1/4 cup miso
1/2 cup Sake
1/2 cup mirin (Japanese sweet rice wine)
2 cloves garlic (minced)
2 tblsp unsalted butter
1 lb mixed mushrooms (cleaned and sliced)
2 tsp lemon juice
3 tsp soy sauce
Olive oil
Salt and pepper

In a sauce pan on medium heat, add sugar, miso, sake and mirin and whisk together. Bring the marinade to a slow boil, then remove from heat. Allow marinade to cool.  Place the fish fillets in a shallow dish; pour the marinade over the fish.  Cover and refrigerate for 1 hour or overnight.
In a large skillet heat butter and add the garlic. Saute garlic for approximately 2 minute until lightly brown.  Add the mushrooms and saute until a light golden brown, about 10 minutes. Add lemon juice and soy sauce, continue to saute. Season with salt and pepper. Set aside and keep warm.
Liberally oil grill and heat to medium-high. Grill the fish, turning once, until cooked through, approximately 3 minutes per side. Serve with the mushrooms and rice.