My Wonderful World

W e l c o m e... And Enjoy!

Wednesday, November 2, 2011

Teriyaki Salmon

Time to revive an old favorite of mine!   We enjoy salmon on a regular schedule and this twist adds so much flavor.   Quick and a hurry, buy a bottled teriyaki sauce from your grocery.    It works just as good as making from scratch.  

I served this with a couple of variations including carrot ribbons instead of match stick carrots.  It is so easy to make your ribbons with a swivel peeler.   Just lay your carrot on its side and repeat slicing with the peeler.   

Along with the meal, we enjoyed some beautiful steamed broccoli.  I kept the water boiling to steam cook the onions and the carrots. 

@@@@@ Now You're Cooking! Export Format

Teriyaki Salmon

Blog Recipe, Fish, Seafood

      ----TERIYAKI SAUCE----
1 1/2 tablespoon ginger, minced
3 tablespoon brown sugar
3 tablespoon vinegar
2 tablespoon dry sherry
1/3 cup soy sauce
2  salmon steaks
2  carrots, cut in match stick
1 medium onion, sliced thin
1 tablespoon oil

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 and onions in boiling water for 2 minutes.  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 scallions.

Yield: 2 servings

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

A nice glass of Moscato wine completes the meal 

Bon Appétit
Enjoy YOUR Wonderful World!


Rambling Tart said...

Mmm, I love salmon so much! In fact, I have some ready to make for dinner tonight. :-) I love the idea of carrot ribbons with this. :-)

Katherine Aucoin said...

Salmon has to be one of my favorites too. The Asian flavors are a perfect match for salmon and the carrot ribbons are a very nice touch.

Related Posts with Thumbnails
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 2017