Of Japanese origin, teriyaki sauce is very popular throughout the West. His unique sweet and slightly sour taste makes it ideal for marinating meat, fish and seafood. While today may be found in supermarkets and specialty stores, there is nothing better than to prepare ourselves.

We need:
450g salmon fillet, skinned.
2 tablespoons soy sauce or soy sauce.
2 tablespoons ketchup.
1 teaspoon rice vinegar or wine.
1 tablespoon brown sugar.
1 clove crushed garlic.
4 tablespoons vegetable oil.
Pore or 450g leek into thin strips.
Red peppers, chili pepper or finely chopped (optional).

With a sharp knife cut the salmon into strips. We put in a flat non-metallic source.

In a bowl mix the soy sauce or soy sauce, vinegar, sugar and garlic. Pour this mixture over the salmon so that it is well covered and let rest about 30 minutes.

In a wok heat up 3 tablespoons of oil. We incorporate the pore and sauté over medium heat for 10 minutes, until golden and tender. We removed using a spatula and available in silver.

Pour the remaining oil in wok and sauté the salmon with their soaking liquid for 2 minutes. Place the strips of salmon on the pore, scattered over the chili and serve immediately.

Tips:

If you prefer we can use tuna steaks or chicken breast instead of salmon.

If we want a vegetarian may use tofu teriyaki, beef and gluten or CEIT.