Cooking recipe:
Source: https://www.vkusnyblog.com/recipe/pryanye-stejki-lososya/
Ingredient notes:
Salmon. In this recipe, you can use steaks from any salmon species – atlantic salmon, king salmon, sockeye, chum, etc. One steak weighs about 200 g including bone and skin.
White fish can also be used. Choose varieties with firmer flesh – cod, haddock, sea bass, seabass, or similar.
Ginger. Only fresh ginger is suitable; dry ginger cannot be substituted.
Onion. Regular yellow onion works perfectly. You can use red onion if you'd like to experiment with color variations.
Teriyaki sauce. The recipe uses store-bought teriyaki sauce by definition. If you cannot buy it, you can make your own following my recipe.
Herbs. Parsley is quite neutral and versatile. You may, if desired, replace or supplement it with green onions and cilantro, but this will alter the flavor profile of the dish.
Let's proceed to cooking.
Finely chop the onion, ginger, and parsley. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the onion and ginger, sauté, stirring, until soft, about 5 minutes.
Pour in the teriyaki sauce and simmer for 1 minute. Add the parsley, stir, and remove from heat.
Season the fish with salt and pepper, fry on both sides over medium heat, about 4-5 minutes per side.
Remove from the skillet and place on plates. Drizzle the fish with sauce and serve.
Bon appétit!
This recipe for spicy salmon steaks with ginger has been tested and prepared by chef Tatyana Nazaryuk, author of Vkusny Blog.
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