Here's a refinement on the Scaryaki sauce I've posted about a few times here so far, with an adjustment for the salmon I had on hand.
I wanted something a little more traditional in terms of the sweetness a typical teriyaki sauce has, but with the heat in my "scaryaki" version, so I added a touch of honey to the usual blend of soy, hot chili garlic paste, and Sriracha hot sauce, with just a touch of sesame oil. After letting the fish marinade for about half an hour, I drizzled a bit of canola oil on the fish as my skillet was heating up. Why do I oil the fish, and not the skillet? Because if you do it this way, you'll have far less spattering, because there's no extra oil in the pan.
The honey I added this time forced me to change my cooking technique somewhat- instead of being able to sear the salmon at high heat, which of course would burn the honey, I settled on medium to medium high heat this time.
I served this with brown rice and a salad similar to the one in the Scaryaki Halibut post. Mmmmmm.....
So, cook anything good this weekend? Give!
