Simply Super Salmon Teriyaki

Oily fish such as salmon, trout, tuna, and mackerel contain omega-3 fatty acids, which protect against heart disease and strokes. The old wives' tale that fish is good for the brain is true, since omega-3 essential fats optimize messaging between nerve cells in the brain. This is vital for proper brain functioning, and research suggests that a diet rich in omega-3 fats can also improve the performance of children who suffer from attention deficit disorder. My children and I all love Japanese food, and it is well worth investing in bottles of sake and mirin (sweet Japanese cooking wine), as you will want to make this recipe over and over again. Serve with basmati rice.

Yield: 4 servings

4 thick salmon fillets (approximately 5 ounces each) skinned
2 tablespoons vegetable oil
1 cup sliced button mushrooms
1 cup bean sprouts

Marinade:
6 tablespoons soy sauce
1/2 cup sake (rice wine)
1/4 cup mirin (sweet sake for cooking)
2 tablespoons sugar

1. Mix the ingredients for the marinade together in a saucepan and stir over medium heat until the sugar has dissolved. Marinate the salmon in the sauce for 10 minutes.
2. Heat 1 tablespoon of the oil and sauté the mushrooms for 2 minutes, then add the bean sprouts and cook for 2 minutes more. Meanwhile, drain the salmon, reserving the marinade. Heat the remaining 1 tablespoon oil in a frying pan and sauté the salmon for 1 to 2 minutes on each side or until slightly browned. Pour away the excess oil from the frying pan. Alternatively, it is particularly good if you cook the salmon on a very hot griddle pan brushed with a little oil.
3. Whichever method you choose, after 2 minutes pour a little of the teriyaki marinade over the salmon and continue to cook for a few minutes, basting occasionally. Simmer the remaining marinade in a small saucepan until thickened, divide the vegetables among the plates, place the salmon on top, and pour the teriyaki sauce over the fish.