Homemade sauces are a cook’s most valuable asset.
On Mondays, I have a lot of things: an onslaught of work to complete, laundry to fold, blog comments to respond to, events to plan, babies to make giggle, and a dinner to make. Time—as for so many of us—is not on my side.
Yet I refuse to let go of cooking dinner. I refuse to let go of making sauces.
That’s how we get to this three ingredient homemade teriyaki sauce. Simple, quick, and better than the store bought version, it acts as a wonderful glaze for salmon, but would be just as good on chicken or pork.
What sauces are you cooking at home?
- ½ cup sake
- ¼ cup mirin, sweet Japanese rice wine
- ¼ cup reduced sodium soy sauce
- 1 tablespoon canola oil
- 1 pound wild caught salmon, skin on, cut into 4 pieces
- Kosher salt
- In a small bowl, combine sake, mirin, and soy sauce. Stir to combine.
- Heat canola oil in a large skillet over medium heat. Season salmon with salt, then place skin side down in hot pan and cook for 3-4 minutes. Carefully flip salmon and cook on additional side for about 1 minute. Transfer to plate.
- Wipe out any fat from pan, then pour in sauce. Bring to a boil and cook until reduced significantly, about 4-5 minutes. Add salmon, skin side up, back into pan. Cook for an additional 2-3 minutes, spooning sauce over the fish, until salmon is cooked through and sauce has thickened and becomes syrupy.
Recipe adapted from January 2016 issue of Bon Appetit.