Salmon teriyaki

A fillet of half salmon that weighs enough for the portions we want, I buy a whole salmon and I have enough for two times, at the fishmonger's I ask them to remove the head and tail, the central bone and the skin. When I get home I put it on a board and remove all the bones that have been left one by one with tweezers and freeze it at least 2 or 3 days before consumption.

The night before I take it out of the freezer and leave it in the fridge for the next day, in the morning I start preparing the teriyaki sauce in my case without sake.

For the sauce I mix two grated garlic, grated ginger root 1 tablespoon, soy sauce about 50 ml minimum, the juice of 1 lemon, a dash of rice vinegar, a teaspoon of Dijon mustard and a tablespoon of honey for the sweet touch (can be replaced by maple syrup, agave, sugar, erythritol ...).

I put the salmon cut into loins in a strong marinade with half of the sauce and the other half I reserve, I leave macerating in the refrigerator for at least two hours.

I dissolve a teaspoon of cornstarch in a little water and add it to the remaining sauce.

I heat a frying pan and add the salmon, grill it for about 3 minutes on each side and add the remaining sauce, when it starts to thicken I turn off the heat and sprinkle the sesame on top and it's ready ✅.

Serve with potatoes, rice, asparagus, mushrooms etc.

Enjoy!