Last night I made my quick and easy salmon teriyaki. This is part "from the store" and part "home-made" teriyaki. The home-made part is a soy-kaffir lime syrup from Ming Tsai's Simply Ming cookbook. I make up a batch of the soy-kaffir lime syrup and keep it in the fridge for this recipe.
Soy-Kaffir Lime Syrup
2 cups brown sugar
2 cups low sodium soy sauce
2 cups kecap manis (a thick soy sauce)
1 cup fresh lime juice
8 kaffir lime leaves, crushed
Ming Tsai says you can use 2 cups soy sauce plus 2 cups brown sugar to replace kecap manis if you can't find that, and the zest of a large lime to replace the kaffir lime leaves. If you have an Asian market near you or an international section in your supermarket you should be able to at least find the kecap manis.
In a non-reactive saucepan, combine the sugar, soy sauce, kecap manis, lime juice and kaffir lime leaves. Bring to a gentle simmer over medium heat, uncovered, being careful not to boil. Reduce the liquid by about half or until syrupy, 30-45 minutes. Strain syrup and let cool.
The "from the store" part of the recipe is two Kikkoman sauces from their Takumi Collection: Spicy Miso and Original. I love these sauces.
Broiled Salmon Teriyaki (serves 4)
4-6 ounce salmon fillets
1T soy-kaffir lime syrup
1T Kikkoman Takumi Spicy Miso Teriyaki Sauce
1T Kikkoman Takumi Original Teriyaki Sauce
In small bowl, mix together the soy-kaffir lime syrup, spicy miso teriyaki and original teriyaki.
Preheat broiler. Salt and pepper both sides of salmon fillets and lightly brush with olive oil. This will help prevent sticking. I broil bottom side (skin side if your fillet has skin) of salmon first, so place fillet with bottom side facing up. Broil for 3 minutes. Remove from oven and flip fillets over. Return to oven and broil for 4 minutes. Remove from oven and spoon sauce evenly over the fillets. Return to oven and broil for an 2 minutes. If you like your salmon less done, you can reduce broiling time number 2. We like a nice crunchy layer on the top of our salmon, so I find these timings work for me. Serving idea: brown rice and garlic broccoli.