Seared Salmon w/ Teriyaki Glaze and Chinese red sweet potato and wasabi mash

A juicy salmon steak seared to a crisp on the edges with a sweet teriyaki can my favorite fish get any better? Ok, add some freshly fried potato chips and calamari, and top it with sauteed mushrooms and that 10 just went to an 11 IMO!

This is a great recipe if you like salmon :)

Serves 2.

  • 500 grams salmon
  • 150 grams oyster mushrooms
  • 2 larges scallion
  • 2-3 tsp Chinese 5 spice
  • 4 cloves of garlic (1 for the topping, 3 for the mash)
  • 2 medium Chinese red sweet potatos
  • 2-3 tsp onion powder
  • 3-4 tsp wasabi powder
  • 3-4 tbsp soy sauce
  • A few dashes of Maggi seasoning
  • 2 tbsp fresh ginger (or powder will work, but use slightly less)
  • 2-3 tsp Nước mắm (Vietnamese fish sauce)
  • 3 tbsp rice wine vinegar
  • 2 tsp red chili flake (depending on how hot it is - you don't want to overpower the mash)
  • 1/4 stick butter
  • Sesame oil
  • Cracked black pepper
  • Salt
  • Teriyaki Glaze
    • 1/4 cup mirin (Japanese sweet rice wine)
    • 1/4 cup + 2 tablespoons soy sauce
    • 1-3/4 teaspoons rice vinegar
    • 1/2 teaspoon sesame oil
    • 2-3 tablespoons white sugar (to taste)
    • 2-1/2 cloves garlic, minced
    • 1 teaspoon minced fresh ginger
    • 1/4 teaspoon red pepper flakes
    • black pepper (to taste)
    • optional: corn starch to thicken it to preferred glaze consistency.
  1. Start with the teriyaki glaze by bringing mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Set aside (Note: can store in a tightly sealed container in the refrigerator for extended times).
  2. First, boil some water and add the Chinese red sweet potato. Reserve a few slices for frying as chips. Boil until soft
  3. Place soft potato in a food processor and add garlic, sesame oil, onion powder, wasabi powder, soy sauce, Maggi, ginger, Nước mắm, butter, chili flake, cracked black pepper, and salt to taste. Process until smooth.
  4. Prepare a deep fry to quickly cook up the pineapple cut calamari (frozen from your local Chinese market) and the sweet potato chips. Remove them and place on a paper towel and sprinkle with a little salt.
  5. For the topping: take some sesame oil and heat in a sauté pan. Add chopped oyster mushrooms, garlic, and scallions. Season with a little salt and pepper. Sear on high heat till slightly browned and soft. Remove from pan and set aside.
  6. Add some more sesame oil and fry the salmon on high heat, skin side down first. Flip after skin is crisp and browned. Sear on the other side just until lightly browned.
  7. While the salmon is searing, make a bed of the sweet wasabi potato mash. Then remove the skin from the salmon (it should peel off easily if you let is sit, covered in aluminum foil for 2-3 minutes), and place on top of the mash. Drizzle on the teriyaki glaze and garnish with the reserved toppings, calamari, and sweet potato chips.
Perfectly pink salmon.

Final product - drool.
[1] Original Teriyaki Glaze - we modified this recipe to be slightly sweeter/tangy!


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