Teppanyaki Salmon

Back to sea catch. Back again to fish is the food in my house (Batter Fried Fish, Chilli Soy Fish, Assam Fish Curry & Malaysian Indian Fish Curry). But no. Not another repeating the same kinda dish again. I thought. After giving a good thought, I decided I should venture to another new horizon, another country food horizon (Fish Sambar, Thai Green Fish Curry, Shark Curry & Vietnamese Fish Soup & Thai Fish Noodle Soup). Where to? Where else can  it be when Teppanyaki is a concern? Let's go Japan. Teppanyaki Salmon? My version of course, not sure if this is how exactly Teppanyaki Salmon (Indian-Spiced Salmon & Grilled Salmon) is made in Japan. Then again? Like it matters? Our way and our style to cooking right? Definitely. Of course we need the customary Japanese ingredients, the rest, feel free. Go with the flow as you wish like I did. The end result? Tender and cooked to the right texture salmon in tadbit of spicy soy sauce gravy, paired alongside rice and fresh raw salad. Yum!

Ingredients
For the salmon
300g (one medium size piece) salmon - cut into two
1 tbsp Japanese soya sauce
1 tbsp hoisin sauce
1 tsp sugar
2 red chillies - sliced into medium size pieces
Crushed black pepper to taste
2 tbsp oil
(Note: add salt only if needed)

Salad sauce
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp yellow mustard
1 red chilli - sliced thinly
*** Mix these ingredients together

Method
Marinate salmon with all the ingredients except oil for at least 1 hour.
In heated oil, sear both sides of salmon (only the fish) till nice and brown.
Then pour the marination in.
Simmer and cook until sauce is thicken.
In a serving plate, place salmon, pour the sauce atop rice and serve with the salad.