Teriyaki Salmon Sandwich

Ingredients

• 2 pieces salmon with skin on (180 grams / 6 ounces each (* see footnote 1))
• salt and pepper
• 1 tablespoon cornstarch
• 1 teaspoon olive oil (or vegetable oil)
• 1 tablespoon Japanese sake (or 1 teaspoon rum / vodka)
• 2 tablespoons soy sauce
• 2 tablespoons rice wine (or 2 teaspoons rum / vodka + 2 tablespoons water)
• 1 tablespoon sugar
• 2 pieces ginger
• 4 tablespoons chopped scallion (or green onion)
• 1 cup Greek yogurt
• 2 cloves garlic (smashed)
• 1/2 teaspoon dried dill
• 1/2 teaspoon lemon juice
• 2 burger buns (split and toasted)
• optional chopped cucumber and tomato for side salad

Instructions

0. Dry salmon thoroughly with paper towel. Season both sides with salt and pepper. Rub with cornstarch thoroughly and shake off the extra.
1. Combine soy sauce, rice wine, and sugar in a small bowl. Slightly grind black pepper over it and mix well.
2. Combine Greek yogurt, garlic, dill and lemon juice in a small bowl. Set aside.
3. Heat oil in a nonstick skillet over medium high heat. When oil is warm, place salmon in the skillet, skin side down. Use a spatula to press the salmon against the skillet, so the skin will not crumble when heated. When the skin side is browned, after about 3 minutes, flip salmon and drizzle sake over it. For thick cuts of salmon, turn to low heat and cook covered until salmon is almost cooked through, about 2 to 3 minutes. For thin cuts, turn to medium heat and cook uncovered until salmon is almost cooked through. Transfer salmon to a plate.
4. In the same skillet, add ginger and scallions and turn to medium heat. Add teriyaki sauce and stir a few times. Add salmon back to the skillet, and gently flip it a few times to cover it well with sauce. If you use a thin cut of salmon, use a spoon to drizzle sauce over the salmon instead of flipping it, to avoid breaking. Stop heat when sauce has thickened, and transfer salmon to a plate.
5. Place salmon on the burger bun and serve warm with yogurt sauce. (* see footnote 2)

Ingredients

• 2 pieces salmon with skin on (180 grams / 6 ounces each (* see footnote 1))
• salt and pepper
• 1 tablespoon cornstarch
• 1 teaspoon olive oil (or vegetable oil)
• 1 tablespoon Japanese sake (or 1 teaspoon rum / vodka)
• 2 tablespoons soy sauce
• 2 tablespoons rice wine (or 2 teaspoons rum / vodka + 2 tablespoons water)
• 1 tablespoon sugar
• 2 pieces ginger
• 4 tablespoons chopped scallion (or green onion)
• 1 cup Greek yogurt
• 2 cloves garlic (smashed)
• 1/2 teaspoon dried dill
• 1/2 teaspoon lemon juice
• 2 burger buns (split and toasted)
• optional chopped cucumber and tomato for side salad

Instructions

0. Dry salmon thoroughly with paper towel. Season both sides with salt and pepper. Rub with cornstarch thoroughly and shake off the extra.
1. Combine soy sauce, rice wine, and sugar in a small bowl. Slightly grind black pepper over it and mix well.
2. Combine Greek yogurt, garlic, dill and lemon juice in a small bowl. Set aside.
3. Heat oil in a nonstick skillet over medium high heat. When oil is warm, place salmon in the skillet, skin side down. Use a spatula to press the salmon against the skillet, so the skin will not crumble when heated. When the skin side is browned, after about 3 minutes, flip salmon and drizzle sake over it. For thick cuts of salmon, turn to low heat and cook covered until salmon is almost cooked through, about 2 to 3 minutes. For thin cuts, turn to medium heat and cook uncovered until salmon is almost cooked through. Transfer salmon to a plate.
4. In the same skillet, add ginger and scallions and turn to medium heat. Add teriyaki sauce and stir a few times. Add salmon back to the skillet, and gently flip it a few times to cover it well with sauce. If you use a thin cut of salmon, use a spoon to drizzle sauce over the salmon instead of flipping it, to avoid breaking. Stop heat when sauce has thickened, and transfer salmon to a plate.
5. Place salmon on the burger bun and serve warm with yogurt sauce. (* see footnote 2)