Title: Sachiko Tamashige's Salmon Teriyaki with Sesame Beans
Categories: Salmon
Yield: 2 =20

		For the sesame beans
22	g	( 1/2 lb) French beans; topped and tailed
3	tb	White sesame seeds
1	tb	Soy sauce
2	tb	Soup stock; made with Borito fish flakes, which can be
		Bought for Japanese and Chinese supermarkets
1	tb	Sugar
		For the salmon teriyaki
2		Pieces of salmon steak; scales removed
3	tb	Soy sauce
4	tb	Mirin; (Japanese cooking wine)
		Vegetable oil
1	tb	Sugar

To prepare the beans Cook the beans in boiling water with a pinch of salt. Don't overcook - they should remain slightly crunchy. Drain and cut into halves. Toast the white sesame seeds under the grill, then grind them. Add the soy sauce, soup stock and sugar and mix thoroughly. Marinate the beans with the sesame sauce. To prepare the salmon Marinate the salmon steaks in the soy sauce and half the mirin for about an hour, turning them a few times. Reserve the marinade that is not absorbed. Heat a large frying pan and add some vegetable oil, then fry the fish over a high heat for a few minutes on each side. Remove the fish from the pan and drain off the oil. Add the remaining mirin and the sugar to the reserved marinade, put it into the pan used for frying the fish and bring the mixture to the boil. Then add the fish and cook over a medium heat until the sauce thickens, occasionally spooning the juice over the fish so that the surface is glazed. Serve with the beans. Converted by MM_Buster v2.0l.

From: Jlewis@email.Bigsky.Net

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