![\"\"](\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2011\/08\/Teriyaki-salmon-blog.jpg\" "\\"OLYMPUS")
Ingredients<\/span><\/strong><\/p>\n Salmon fillet (300 g, sliced to 1 cm thickness, pat dry with paper towel)<\/p>\n Olive oil (2-3 tbsp)<\/p>\n DIY terikayi sauce<\/span><\/p>\n Mirin (2 tbsp)<\/p>\n Light soy sauce (2 tbsp)<\/p>\n Sugar (1\/2 tbsp)<\/p>\n Method<\/span><\/strong><\/p>\n 1) Heat up a non-stick frying pan using medium heat. Add olive oil and let it heat up briefly.<\/p>\n 2) Place salmon slices into the pan and let it cook for about 1 minute, more or less. (You don’t have to stir-fry. Just let the salmon slices sit and cook.)<\/p>\n 3) Turn over the salmon slices to cook the other side for less than a minute. Use your visual cue. The salmon should be cooked to 80% if you want tender and juicy fish.\u00a0 Test: If the flesh comes apart easily upon poking, turn off the heat and dish up immediately. Take care not to break the salmon.<\/p>\n 4) Mix the 3 ingredients for teriyaki sauce in a small bowl and stir well. Reheat the wok and pour the sauce in. Let the sauce simmer gently for a few minutes. Drizzle the sauce over salmon and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" I’m a fish lover as far as meat is concerned :) I attribute this to my mom who often fed me (& my brothers) fish in my growing up days. She believes that fish can make a person intelligent. I<\/p>\n