Mario has shared his delicious and easy to prepare Teryaki salmon with pan fried spinach and rice.

He also shares his super simple recipe for homemade Teryaki sauce that is so easy to prepare ahead and used to make this dish.

Mario’s Teryaki Salmon

Ingredients:

• Salmon fillets, scaled, boned, cut in strips 20-30mm long, then cut into pieces
• 250 ml light naturally brewed soy sauce
• 200ml Mirin
• 200ml Sake
• 70g white sugar
• Rice flour
• 2 bunches fresh spinach
• a bunch of shallots (scallions), using the tender part cut into pieces
• Extra Virgin Olice Oil, for the spinach
• A little chilli oil * (optional)
• Rice bran oil, to cook the salmon
• a knob of butter
• Salt and freshly ground black pepper

Method:

Teryaki Marinade:

1. Combine soy, Mirin, Sake and white sugar in a small heavy based saucepan
2. Heat gently on very low, stirring until the sugar is totally dissolved
3. Allow to cool and then pour into a sterilised bottle

Spinach:

1. Wash the spinach leaves well
2. Blanch for a few minutes until wilted
3. Strain and lightly squeeze excess liquid from the spinach
4. Heat a heavy based skilllet with olive oil and the knob of butter. Add a little chilli oil if desired
5. Add the drained spinach leaves and cook a few minutes until well coated with the oil
6. Cover and set aside

Salmon:

1. Dredge the prepared salmon pieces in the rice flour
2. Heat some rice bran oil in a heavy based saucepan over a medium heat
3. Add the salmon pieces and cook for a few minutes on each side, taking care not to overcook them, then set them aside on a dish
4. Deglaze the saucepan with some of the prepared Teryaki sauce, then turn the heat down
5. Add the shallots and cook until the sauce has reduced a little
6. Add the salmon pieces to the saucepan and coat the sides quickly
7. Serve immediately with the spinach and some cooked rice
8. Sprinkle with Japanese Seven Spices (Shichimi Togarashi)

Note:

For anyone wanting to make their own chilli oil to use in this dish here is the link to Georges Fabulous Chilli Oil.