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Wednesday, March 21, 2012

Teriyaki Salmon

It's the same old thing....what's for supper.    Sometimes, I run out of ideas.   Then I remembered Salmon Filets were on sale and I just had to buy them.   
Digging in my old book of favorites, I remember my Teriyaki Salmon recipe that a friend gave me.   Jen, a college friend, gave me this years ago and I just made some alterations from the basic recipe.     
The salmon filet was cooked as the recipe...but I blanched asparagus and topped the filet with cucumber and a splash of poppy seed dressing.    Egg halves just looked right for this dish.   



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Teriyaki Salmon

Blog Recipe, Fish, Oriental, Seafood

      ----TERIYAKI SAUCE----
1 1/2 tablespoon ginger, minced
5  Tien Tsin peppers
2 lg garlic cloves; minced
3 tablespoon brown sugar
3 tablespoon vinegar
2 tablespoon dry sherry
1/3 cup soy sauce
      ----SALMON----
2  salmon steaks
2  carrots, cut in match stick
1 medium onion, sliced thin
1 md celery rib; fine diagonal slice
5 md mushrooms; sliced
1 tablespoon oil
3  scallions; fine diagonal slice

Bring sauce ingredients to a simmer in a small pan to dissolve sugar. Cool to room  temperature.

Place salmon steaks, single layer, in a 9" square pan. Cover with Teriyaki sauce and marinate for 15 minutes.

Blanch carrots,onions and celery  in boiling water for 1 to 2 minutes.  DO NOT over cook.   Refresh in a bowl of ice water and drain.

Preheat cast iron skillet over high heat with oil until hot but not smoking. Add salmon to skillet and reduce heat to medium and cook 2 1/2 minutes on each side, turning once until well browned. Transfer to warmed platter.

Add vegetables to skillet and cook one minute. Add remaining teriyaki sauce and bring to a boil, stirring for 1 minutes until thickened. Spoon vegetables and sauce over salmon and garnish with thin sliced  scallions.

Notes:  ©WHStoneman

Yield: 2 servings


** Exported from Now You're Cooking! v5.88 **




Tonight's Wine Selection will be a Pink Sparkling Moscato..
....one of my new summer favorites!






Bon Appétit and Enjoy 
YOUR Wonderful World!

3 comments:

George Gaston said...

Now, that is one terrific dinner!

Lucia from Madison said...

Looks really good!

Reeni said...

That is a plate full of healthy deliciousness! Looks wonderful.

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015