Teriyaki Salmon
- 4 LARGE SALMON FILLETS -- ABOUT 6 OZ EACH
- 1 TABLESPOON CHINESE FIVE SPICE
- 2 TABLESPOONS FRESH CRACKED BLACK PEPPER
- 1 TABLESPOON OLIVE OIL
- FOR SAUCE:
- 1/2 CUP ORANGE JUICE
- 1/2 CUP MIRON RICE WINE
- 1/4 CUP FISH SAUCE
- 2 TBSP TERIYAKI SAUCE
- 4 TSP GINGER ROOT - GRATED
- SEASON FISH WITH CHINESE FIVE SPICE AND FRESH CRACKED PEPPER. IN NON-STICK SKILLET, HEAT OLIVE OIL OVER MEDIUM-HIGH HEAT. ADD FISH FILLETS, SEASONED FLESH SIDE DOWN, WITH SKIN FACING UP. SEAR FOR ABOUT3 MINUTES, TURN OVER ONCE AND SEAR FOR ANOTHER 4 MINUTES. REMOVE FISH FROM SKILLET AND KEEP WARM IN 250-DEGREE OVEN. ADD INGREDIENTS FOR SAUCE AND REDUCE OVER MEDIUM HIGH HEAT UNTIL SAUCE TURNS INTO A GLAZE. ADD FISH BACK TO SKILLET CONTAINING GLAZE, FLESH SIDE DOWN AND COAT WITH GLAZE.
- REMOVE FROM FISH FROM PAN, TRANSFER TO PLATE FLESH SIDE UP AND POUR ANY LEFTOVER GLAZE ON TOP OF FISH.
- **SALMON SHOULD BE MEDIUM TO MEDIUM RARE.
salmon, chinese, fresh cracked black pepper, olive oil, for, orange juice, miron rice, ubc, teriyaki sauce, ginger
Taken from www.epicurious.com/recipes/member/views/teriyaki-salmon-1201208 (may not work)