BC Salmon Teriyaki
1 1/4 pounds salmon fillets
Fish Recipes, Salmon and Halibut Fishing the West Coast of Vancouver Island, Ucluelet, Tofino, BC, British Columbia, Canada, 38 Foot Luxury Yacht
salt and pepper
1/2 cup cornstarch
2 strips orange peel
2 garlic cloves, minced, or 1 teaspoon
1/2 teaspoon hot red pepper flakes
1 tablespoon sesame seeds
3 tablespoons vegetable oil
2 tablespoons soy sauce
Sprinkle salmon fillets with salt and pepper. Spread cornstarch on wide plate or pie pan. Dip the salmon in it, coating it all over. Dust off excess cornstarch, and chill fish. Use a conventional potato peeler to peel two strips from an orange. Cut the orange peel into very thin strips. Mince garlic, and combine in a small bowl with orange peel, red pepper flakes and sesame seeds. Heat two tablespoons of the vegetable oil in a wide skillet or other heavy, wide pan. Add fish (do not crowd the fillets) and cook over medium heat about five minutes, or until each side is browned and fish is cooked through. Cook the fish in batches, or in two skillets, giving the fish plenty of room to cook. When it’s cooked, put it on dinner plates and put the plates in a warm oven.
Add remaining oil to the pan. Heat over medium heat, adding orange peel, garlic, red pepper flakes and sesame seeds. Cook one minute, stirring. Add soy sauce and two tablespoons water. Cook for a few seconds. Drizzle sauce over each fish fillet.
Serves four. Serve with snow peas and rice.
