Friday, April 15, 2016

My Recipe Box - Teriyaki Salmon

I found this at Honest Cooking site. Looking at my photo I realize I forgot the sesame seeds!! Next time!

It is a keeper the only changes I would make is to increase the garlic and ginger. My salmon had skin and it worked well.

Teriyaki Glazed Salmon

Easy Teriyaki Salmon pan-fried to perfection and served with a homemade teriyaki sauce! Serve with rice and veggies to make it a meal!

Serves: 4 servings

1 tablespoon oil
4 salmon filets, skinless
1 clove garlic, minced
½ teaspoon ginger, minced
¼ cup low sodium soy sauce (It is important to use low sodium. I find regular makes the sauce too salty) gluten free
⅛ cup water
2-3 tablespoons brown sugar (depending on how sweet you like it)
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon water
green onions for garnish, if desired
sesame seeds for garnish, if desired

Add garlic, ginger, soy sauce, ⅛ cup water, brown sugar, rice wine, sesame oil and vinegar to a medium bowl. to a small saucepan.
Add half of the marinade to a ziplock bag and keep the other half to a in the small saucepan and set aside.
Place salmon filets in the ziplock bag and marinate for 30 minutes.
Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
Cook 3-4 minutes on each side until desired doneness.
Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
Add cornstarch and water to a small bowl and whisk to combine.
Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.

1 comment:

This blog does not allow anonymous comments.