Tasty Teriyaki Salmon In The Ooni Koda 16

Tonight we use the Ooni Koda 16 and Ooni cast iron skillet pan to make Teriyaki Salmon. A quick, easy, and healthy meal.

Teriyaki sauce is a versatile marinade that can be used with fish, beef, chicken, or pork. The components are soy sauce like Kikkoman, sugar, mirin (Japanese cooking wine) and sake, a drinkable rice wine that can also be used in cooking. Mirin sweetens a marinade, tenderizes meat and creates a glaze when brushed or spooned over meat. The sake can remove the strong smell from fish and meat. I like the flavor that ginger and garlic add to Teriyaki sauce.

Marinade:

½ cup Soy Sauce
¼ cup sugar
3 tablespoons Mirin
3 tablespoons Sake
1 small clove garlic grated
½ inch piece of ginger grated

Stir until sugar is dissolved.

Pour marinade over Salmon. 15 minutes is all that is needed to flavor the fish because the soy sauce is very strong.

The salmon is transferred to a cast iron skillet and the marinade is poured over the fish. Turn the Ooni Koda to low and place the skillet in the oven. When the fish begins to turn opaque, pour a little sauce over the fish, and rotate the pan. When the marinade begins to boil, the fish is done depending how well cooked you like your fish. Turn the oven off, spoon sauce over the fish, and let the fish remain in the oven and allow residual heat to cook the fish, if you prefer that the salmon is cooked more thoroughly and you like a glaze.

If you make the fish in a home oven, cook the fish the same way but set the oven on broil. Pour sauce over the fish while cooking to create a glazed finish.

Serve the fish with rice and sunomono, a cucumber salad.

https://www.youtube.com/watch?v=r40j8C4_8to&t=118s

Видео Tasty Teriyaki Salmon In The Ooni Koda 16 канала Twelfth Avenue Cuisine