Teriyaki salmon

December 17, 2011 § Leave a comment

I love the flavor of teriyaki, but I’m not a fan of that gluey sugary preservative-laced stuff that they sell in bottles at the grocery store.  And, why buy teriyaki sauce, when we can make it more economically and healthily, at home?  There’s a teriyaki sauce that we’ve been making for years…I can’t even remember where we found the recipe.  It’s delicious, and works for chicken, salmon, shrimp, or pork.

We usually slice chicken breasts into strips,  marinate them in the teriyaki sauce for a couple of hours, and then grill, basting with the marinade.  Last night, instead of chicken, we took two salmon filets, placed them in a glass pan, and then poured over the teriyaki marinade.  We let the fish marinate for 20 minutes, turning once.  We then placed the salmon filets in a hot frying pan, in about a tablespoon of oil (we didn’t use olive oil this time, because we felt its flavor might compete with the teriyaki).  We cooked the filets for about 2 minutes, and then flipped them.  Then we poured on the teriyaki marinade from the glass pan, and let the filets simmer in that until they finished cooking.

We served the salmon over rice noodles, with some sauteed carrots.  Delicious and healthy.

Teriyaki marinade for salmon, shrimp, chicken, or pork   

¼ cup soy sauce

2 tablespoons sugar

1 teaspoon dried ginger (or 1 tablespoon minced fresh ginger)

2 cloves garlic, minced

2 tablespoons dry white wine

2 tablespoons oil

Whisk together soy sauce, sugar, ginger, garlic, wine, and oil; set aside.  Pour over a couple of salmon filets, 2 whole sliced chicken breasts, a pound of peeled deveined shrimp, or a pound of pork loin medallions.  Marinate 2o minutes for seafood, or two hours for the chicken or pork.  Cook on the grill or in a hot frying pan, basting with the marinade, if desired.


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