- The Net's Online Gourmet Magazine 

     Combine all ingredients in a small saucepan and bring to a boil.  Reduce heat and simmer until the sugar is dissolved. (Sauce can be cooled, poured into a jar and kept in the refrigerator.)

     Heat a heavy skillet and pour a little peanut oil in the pan to coat the bottom - 1-2 Tbsp. When the oil is hot, place the salmon steaks in the pan with the skin side down.  Cook the salmon 3-4 minutes on each side.  Add the teriyaki sauce by coating the salmon on both sides while continuing to cook the salmon until the flesh turns an opaque color.  (Do not overcook fish, as it is naturally tender and juicy. Overcooking will dry out the fish.)  

     Serve the salmon immediately and pour the rest of the sauce from the pan over the salmon. (This is optional if you do not like a strong flavor.)

(Serves 4)
Japanese Cooking Terms

4 Salmon pieces with skin
Peanut oil

Teriyaki sauce
1/4 cup (1/2 dl/2 fl oz/65 ml)  sake
1/4 cup (1/2 dl/2 fl oz/65 ml) mirin
1/4 cup (1/2 dl/2 fl oz/65 ml) tamari
1/2 tsp sugar

(40 - 42 pieces)
Japanese Cooking Terms

Good with drinks or as an appetizer

Sushi rice
30 oz (300 g) sushi rice
2-1/2 to 2-3/4 cups (5-5-1/2 dl/530 ml) water
3 Tbsp rice vinegar
2 Tbsp sugar
1 tsp salt

     Mix the sour cream, catsup (ketchup), and half of the chopped tarragon (estragon). Season with salt and pepper. Set aside to let the flavors mix.

     Mix about 2 Tablespoons of light olive oil and the crumbed  parsley and dill bouillon cube together. Brush the skillet with a little olive oil and heat it. Brush the skin and upper sides of the fresh salmon and when the skillet is hot, place the salmon skin-side down in the skillet. Add 2-3 Tablespoons of water, put a lit on the skillet and cook the salmon for about five minutes. When the salmon has turned an opaque color, turn it over (meat-side down - this enhances the flavor of the herbs)  for 1 or 2 minutes and remove from the skillet. Be very careful not to overcook the salmon. 

     On four plates, spoon equal portions of the sauce and place the warm salmon in the middle. Decorate the salmon with the fresh shrimp, halved cherry tomatoes and topped with the  remaining fresh herbs - (tarragon or basil or oregano).

     Chop the onion and place in a large saucepan together with the dry white wine, parsley, dill, water, lemon and fish bouillon (if you have one) and bring to a boil. Simmer for about three minutes. Place the fish in the stock and cook three to five minutes, or until the fish turn white (an opaque color). Remove fish, cover and keep hot while you prepare the sauce.

Sauce:  

     Brown the salmon pieces on both sides in the margarine for about 2 minutes on each side. Add salt and pepper and set aside.

    Mix th flour and milk together constantly to keep the sauce smooth. Add salt and pepper to taste.

    Slice the tomatoes in thin slices and put in a dish. Chop the onion and basil and sprinkle over the tomatoes. Mix oil, vinegar, salt and pepper, let stand a little and pour over the tomatoes.

    Serve immediately. Salmon can be served with buttered or plain rice or small boiled potatoes.

(4servings)

4 pieces of salmon (125g / 41/2 oz pieces)
15g (1/2 oz) margarine
salt and pepper

Mustard sauce
2 Tbsp flour
4 dl (2 Cups) milk
15 g (1/2 oz) margarine
11/2-2 Ttbsp Dijon mustard
salt and pepper

Tomato salad
4-5 tomatoes
1/2 red (Spanish) onion
1 bunch fresh basil
11/2 Tbsp olive oil
1/2 Tbsp white wine vinegar
salt and pepper

     Scrub and boil the new potatoes until just tender. Let them cool cut into small wedges or cubes. Blanch the asparagus in lightly salted water until just tender (see instructions below). Cut the asparagus into bite sized lengths. Wash the radishes, trip and  slice thinly. Wash and chop half of the basil, leave the other half in whole leaves. 

     Gently mix the shrimp, new potatoes, asparagus, radishes, chopped basil and croutons in a large bowl. Mix the olive oil, lemon juice, sugar, salt and pepper and pour over the shrimp salad.

     Place one or two large lettuce leaves on each of four plates  and top with shrimp salad. Sprinkle the whole basil leaves over the salads and serve. One or two slices of fresh tomatoes at the edge of the plate adds a little color.
Serve with Fresh Italian or French bread or small rolls.

How to blanch asparagus:

Take the green asparagus  stems and break off where it breaks naturally - starting at the very end (not the tip). It is best to cook the asparagus tied  together in a bunch and standing upright in a deep pot. Otherwise, you can lay them down in a single layer in a large pot. Pour  lightly salted water over the asparagus and bring it to a boil.  Reduce the heat and let the asparagus simmer for 5 minutes  or until the stems are tender. Remove them from the water  and drain. Let the asparagus cool before you cut it into bite-sized lengths.