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Grilled Salmon Teriyaki

Time 30 minutes
Yields Serves 4
Grilled Salmon Teriyaki
(Ren Fuller / For The Times / Prop styling by Nidia Cueva)
1

Set up a charcoal grill for direct heat over three-quarters of the grill or heat three-quarters of the burners of a gas grill on medium-high. Keep the remaining quarter of the grill unheated. (Alternatively, heat a large skillet or grill pan on a stove-top over medium-high heat.)

2

Put the sake, soy sauce and mirin in a heavy-duty, small saucepan. Put the saucepan on the hot part of the grill and bring the mixture to a boil. Wearing an oven mitt, move the saucepan to the part of the grill that will keep the mixture at a steady simmer, either over the unheated part of the grill or between the heated and unheated parts. If working on a stove-top, bring the mixture to a boil over high heat, then reduce the heat to maintain a simmer. In either setup, simmer until syrupy, about 10 minutes.

3

While the sauce simmers, rub the salmon all over with 1 tablespoon olive oil, sprinkle with salt and place flesh-side down on the hot part of the grill. Toss the broccoli rabe with the remaining 1 tablespoon olive oil, sprinkle with salt and arrange on the hot grill grate in a single layer. Cook everything together, turning the broccoli rabe once, until the salmon releases easily from the grill grate and the broccoli rabe is charred and tender, about 5 minutes. Transfer the broccoli rabe to serving plates and carefully flip the salmon. Brush some teriyaki sauce on the salmon and continue grilling, brushing on more sauce once more, until the fish is almost cooked through, 3 to 5 minutes longer. A thin-bladed knife or metal cake tester should slide through the thickest part of the fish with little resistance.

4

Transfer the salmon to the plates with the broccoli rabe. Drizzle the teriyaki sauce all over, sprinkle with togarashi and sesame seeds, and serve with lemon wedges.

Make Ahead:
The teriyaki sauce can be refrigerated in an airtight container for up to 2 weeks.

Mirin is a golden rice liquor, naturally sweetened through its traditional fermenting process. Many versions now are loaded with corn syrup, so look for mirin labeled hon-mirin (“real”) mirin or honkaku (“authentic”) mirin. If you can’t find any, substitute with the honey mixture indicated in the recipe.

Shichimi togarashi: Togarashi means chile pepper in Japanese and refers to any variety, including blends. Shichimi togarashi is a dried mix of seven seasonings, usually red chile pepper, orange peel, black and white sesame seeds, Japanese pepper, ginger and seaweed.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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