Rosé wine with Wild Coho Salmon with Homemade Teriyaki Glaze
Pairing Rosé Wine with Wild Coho Salmon and Homemade Teriyaki Glaze is exceptional as it highlights the wine’s tasting notes. The salmon’s texture blends seamlessly with the wine’s versatility, while the teriyaki glaze’s sweet and savory elements complement the nuanced flavors of the wine, resulting in a delightful synergy that enhances the overall dining experience.
Ingredients:
-
The Fish:
- 4 x 4-6oz coho salmon portions
- Salt and pepper to taste
- Cooking spray
- 1 tbsp vegetable oil
- 2 tbsp sesame seeds
- 2 tbsp sliced green onions
For the teriyaki sauce:- 2 tbsp soy sauce
- 1/4 cup water
- 1 1/2 tbsp brown sugar
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tsp of honey
- 1/2 tsp toasted sesame oil
- 2 tsp cornstarch
Instructions
- The teriyaki sauce:
- Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up the heat to high and bring to a boil.
- Mix the cornstarch with 1 tbsp of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until the sauce has thickened. Set sauce aside.
The fish:
- Heat the oil in a large pan over high heat. Season the salmon fillets with salt and pepper to taste. Place the salmon, skin side up in the pan and sear until a golden brown crust forms, about 5 minutes. Turn the salmon and cook for approximately 5 minutes on the other side, or until cooked through.
- Pour the teriyaki sauce over the salmon. Add the sesame seeds and green onions and serve.
Credits
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