Salmon teriyaki

This one was a winner (i.e., my husband really liked it). I wanted to use up some more greens - baby bok choy this time - and thought salmon would go well alongside.

Sauce: 2 Tbsp mirin, 1 Tbsp sake, 1 Tbsp soy sauce (I had all these, but I think sherry + sugar + soy sauce would work fine, as would bottled teriyaki sauce)

You're really supposed to cook them together a bit, but I didn't bother. I removed the skin from some salmon fillet (about 1 1/2 lb.) then sliced it about an inch thick (not necessary, but I didn't take long marinating the fish, so wanted more sauce on it). I put it in the sauce for a few minutes, then quickly sauteed it in a nonstick pan with a drop of peanut oil. Then I put the fish on a plate, dumped the rest of the sauce in the pan, and cooked it down until it was a bit syrupy. I poured that over the fish. Quick and good.

The "correct" way to do it would have involved cooking the sauce down a bit to start, marinating the fish longer, and brushing the fish with sauce while it cooked.

The huge bag of baby bok choy cooked down to a reasonable amount as well. I sauteed two minced cloves of garlic in a bit of peanut oil (same pan as the fish but before I cooked the fish), then added the bok choy and a little chicken broth and soy sauce (probably 1/4 cup broth and a tablespoon of sauce). I covered the pan and let it cook down until the veggies were wilted and tender. Delicious.

Some rice to go with, and you have a very nice and easy meal.