Salmon Teriyaki, Garlic Mushroom & Garlic Fried Rice

Salmon Teriyaki
1 pound Salmon ~ cut into 4 portions
1 tbsp butter/vegetable oil
1 tbsp diluted cornstarch ~ 1/2 tbsp cornstarh + 1 tbsp water

Seasoning:
1/2 cup soy sauce
2 tbsp mirin
2 tsp sugar

Directions:

1. In a shallow container, mix the seasoning together until the sugar dissolves.   Coat both sides of the salmon with the mixture & arrange pieces skin side up in the container.   Refrigerate for 30 mins to an hour.
2. In a skillet, add butter on medium heat, place the salmon skin side up & cook for about 2 mins each side.  Then transfer to preheated oven at 200 deg C. & bake for 3-4 mins.  Remove from oven & put on serving plate.
3. In a pot, pour the balance of the seasoning & bring to boil.   Add the cornstarch to thicken the sauce. Pour a couple of spoon on top of the cooked/baked salmon.

Garlic Mushroom
1/4 cup olive oil/vegetable oil
500g Shiitake Mushroom ~ thinly sliced
3 cloves garlic ~ chopped
1/4 cup dry sherry (I used White rice Vinegar)
1 tbsp lemon juice
1 tsp dried chili flake
1 tbsp chopped parsley/coriander leaves

Direction:

1. Heat a large frying pan over high heat.   Add oil & swirl to coat.   Add mushroom & garlic, cook & stirring often for about 2 mins.
2. Reduce heat to medium.   Add the dry sherry/white rice vinegar, lemon juice & chilli flakes.   Season with salt & pepper.  Stir to combine.  Cook for about 2 mins or until the mushrooms are soft.
3. Stir in the parsley/coriander leaves.   Serve.

Garlic Fried Rice
3 cups cooked rice
2 eggs ~ scramble
3 tbsp oil
3 tbsp chopped garlic (or more)
1 tsp granulate chicken powder
2 tbsp light soy sauce
2 tbsp Nagasawake sauce

Directions:

1. Make scramble eggs & set aside.
2. Heat the wok until smoking hot, add the butter/vegetable oil & heat until it shimmers.   Fry the garlic until fragrant.
3. Then add the cooked rice & chicken powder & toss well.   Add in the scramble eggs & mix well.
4. Add the soy sauce & nagasawake sauce, mix vigorously until the rice are coated evenly.
5. Remove from heat, sprinkle with seaweed & bonito flakes & serve hot.