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!
Author: 
Recipe Type: Main
Serves: 4 servings
Ingredients
  • 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)
  • 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
Instructions
  1. Add garlic, ginger, soy sauce, ⅛ cup water, brown sugar, rice wine and vinegar to a medium bowl.
  2. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.
  3. Place salmon filets in the ziplock bag and marinate for 30 minutes.
  4. Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
  5. Cook 3-4 minutes on each side until desired doneness.
  6. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
  7. Add cornstarch and water to a small bowl and whisk to combine.
  8. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
  9. Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.
Notes
Prep time does not include marinating time

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