Teriyaki Salmon With Mixed Greens
Turn your oven to 400°F or so, and while it heats, make a teriyaki sauce with soy sauce cut with mirin, plus a healthy scattering of minced garlic and ginger. It should be salty-sweet.
Then put your salmon fillets on a lightly oiled, foil-lined baking sheet, skin-side down.
Paint them with the sauce and roast them in the top of the oven for 10 to 12 minutes, painting them again with the sauce at least once along the way.
Slide the finished salmon onto piles of mixed greens and drizzle with remaining sauce.
Cook's Tip: Serve with wedges of lemon, if you have any on hand. The teriyaki sauce just evokes the flavors of Japan, in the way a colour field on a wall can remind you of France or New England.
New York Times Cooking: No-Recipe Recipes by Sam Sifton (Ebury Press, £22.50) Photography by David Malosh and Simon Andrews.
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