Tuna Toast

Teriyaki Salmon Bowl



Sorry for the lack of posts lately. This whole Anna Nicole debacle has been eating up all of my energy (I work in media) so I haven't had any time to post! I've actually been cooking a good deal since we had a house guest for awhile, but I haven't been so good at taking photos.

I did, however, remember to take them a few nights ago. I had purchased a nice looking slab of salmon from my newly yuppied-out Vons the other day. I normally am not crazy about the seafood from my local Vons since we never had a fish monger and most of the packaged stuff looked brown and old....yuck. After a facelift, my neighborhood Vons now carries all kinds of stuff- oyster mushrooms, mini cauliflower, whole duck and yes- we now have a fish monger. The salmon was from Chile and looked mighty fine, so I picked it up and took it home (well, I mean I paid for it, of course!).

Asparagus

Recently I can't get enough Japanese food, so I decided to make a teriyaki salmon bowl. I was inspired by a post I saw on this blog, and wanted to make a big ol bowl of goodness. After making a batch of my dad's famous teriyaki sauce (7 parts each of soy sauce, mirin & sake + 1 part sugar and sliced garlic) I marinated the salmon (which I had cut into cubes) for about 30 minutes. 5 minutes in the broiler and they were done.

Salmon swimming in marinade....

To build my bowl, I started with farro, then added soybeans, sautéed asparagus, sautéed onions and the salmon. I reduced the marinade until it got thick, drizzled it over everything and finished it all off with sesame seeds and sliced green onions.

Ready for broiler....

I must say- that Chilean salmon was awesome- buttery, rich and not fishy like the salmon of Vons' past. It picked up the teriyaki sauce so well and was a great accompaniment to the farro. The salmon bowl reminded me of some bowls that we'd get at a little Hawaiian joint in Shibuya- except they would always top everything with a fried egg and French fried onions. Maybe I should do that next time.....



Dad's Teriyaki Marinade
I know this sounds simple, but how many times have you had all too sticky and sickly sweet teriyaki?? This is perfect every time, and is great on ANYTHING. We've had it on fish, steak, chicken (especially thighs) and I'm sure it'd be a great marinade for veggies too.

7 parts soy sauce (not low salt)
7 parts mirin
7 parts sake
1 part sugar
thinly sliced garlic

Put everything into a sauce pan and heat until the sugar dissolves and you can smell the garlic. Take off of the stove and let it seep for at least 20 minutes.

If you want to thicken this as a sauce, simply put the marinade in a pot and heat over medium-high heat until it reduces to the desired consistency.

Slather over everything and enjoy!