Light Stunt: Salmon Teriyaki

Salmon Teriyaki

One dish that is in my weeknight dinner rotation is the chicken teriyaki dish I published two years ago. I'll prepare it about once or twice per month. Recently, Mrs. Stuntman requested salmon for dinner one evening so I found a recipe for it in my new Chef Carla Hall cookbook when it occurred to me to compare the two teriyaki sauces.

The Challenge

A recipe contest: Is America's Test Kitchen's teriyaki or Chef Hall's teriyaki better?

The Source

Adapted from page 92 of Carla's Comfort Foods: Favorite Dishes from Around the World by Carla Hall with Genevieve Ko.

Ingredients

1/4 cup packed brown sugar (light or dark is fine)
1/4 cup water
2 tablespoons soy sauce
1/2 teaspoon rice vinegar
1 1-inch piece of fresh ginger, peeled and sliced into thin disks
1 garlic clove, smashed with the side of a knife
4 6-ounce center-cut salmon fillets
2 green onions, sliced thin (for garnish)
1/2 teaspoon sesame seeds (for garnish)

Method

1. Place broiler rack 6 inches from the heat source and preheat the broiler to high. In a small saucepan, combine the first six ingredients and bring to a boil, stirring the mixture so the sugar dissolves. Reduce the heat and simmer until the mixture thickens, approximately ten minutes. Once complete, remove the ginger and garlic with a slotted spoon and discard.

2. Place the salmon fillets on a foil-lined sheet pan and broil until the fillets are opaque on the surface, approximately five minutes. Remove from the broiler and glaze the sauce onto the fillets and return to the broiler until opaque on top, but still translucent in the center, approximately three minutes. Remove from the broiler and let it rest to allow for any carryover cooking. Transfer the salmon to serving plates and garnish with the green onions and sesame seeds. Serve with steamed white rice.

Successful?

In a word, yes. It's subjective, but Mrs. Stuntman liked Chef Hall's better.