This salmon belly teriyaki recipe a fluke, an accident that happened during the Christmas break in Baguio. I bought some salmon belly strips which were on buy-1-take-1 sale at the supermarket. I planned on cooking sinigang, but my niece said she wanted it cooked with teriyaki sauce. Her mom (my sis) goes “okay then, salmon belly teriyaki.” So I assumed they knew how to cook it.
Come cooking time… hindi pa pala sila nakaluto ‘nun! *facepalm*
So my niece and I winged it, but it was a success, according to the family (or do they just love us? hehe)
I cooked it again last Sunday for my Mama’s pre-birthday dinner.
My salmon belly teriyaki
Ingredients: (Quantities are approximations. As V says, make intelligent guesses! 😉 )
- 500 grams Salmon belly strips, scaled, washed and drained
- 2-3 cloves minced garlic
- 1 medium-sized onion, chopped (would have been better if they were rings, in restrospect)
- 1 tbsp. fresh ginger, cut into strips
- cooking oil
- 1 tbsp. butter
- 3-4 tbsp. Kikkoman teriyaki sauce
- 2-3 tbsp. soy sauce
- 2-3 tbsp. brown sugar
- cornstarch slurry (1 tbsp cornstarch mixed with 3/4 cup water)
- sesame seeds for garnishing
1. Sprinkle a bit of salt and pepper on salmon belly strips.
2. Heat 1 tbsp cooking oil + butter in a non-stick pan (pwede rin hindi, but I prefer non-stick because salmon belly strips are so delicate).
3. Pan-fry the salmon belly strips until lightly brown. Drain on paper towels and set aside.
4. Prepare the teriyaki sauce:
a. Use the same pan, but take out some of the oil. Saute garlic, onions, ginger over medium to low heat.
b. Add the soy sauce, teriyaki sauce, and brown sugar. Keep stirring to avoid burning. Reduce heat to low.
c. Add the cornstarch slurry slowly, stirring over low heat.
d. Adjust the taste with salt or soy sauce. Add more sugar if you want the sauce sweeter.
e. When the sauce thickens and bubbles, it’s ready.
5. Arrange the salmon strips on a dish and pour the sauce over. Sprinkle with sesame seeds (which I did not have).
So easy, right? Enjoy!