Every once in a blue moon my husband gets a craving for fish and this week happened to be one of those weeks. I opted for salmon while shopping for groceries and perused the internets for a quick weeknight recipe that appealed to our tastebuds. I made this tonight and it was fantastic. It uses pantry ingredients for the sauce, and goes great alongside some rice and roasted asparagus. Try it sometime!
Terriyaki Salmon
Ingredients:
• 4 Salmon Fillets
• ¼ Tablespoons Green Onions, Slivered
Sauce:
• 1/3 cups Soy Sauce
• 1/3 cups brown Sugar
• 2 cloves garlic, crushed
• 1/3 cups Water
• 2 teaspoons Cornstarch
Instructions:
Heat grill on high heat. Spray grill with non-stick spray and cook salmon for 5 minutes. Turn salmon fillets over and cook for another 4-6 minutes until salmon is cooked through. Drizzle teriyaki sauce (see below) over salmon to your liking. Top off with green onion slivers. Enjoy!
Teriyaki Sauce:
In a medium pan add all the ingredients except water and corn starch. In a small cup, dissolve corn starch and water before adding to the sauce pan. Cook sauce on medium heat for 5 minutes, occasionally stirring. Serve immediately and store any leftovers in the refrigerator for future use.
I cooked our fillets on the our George Foreman grill while the sauce was thickening on the stove., the rice was in the rice cooker and the asparagus was in the oven.
This was a very elegant dinner for a worknight and we rated it an 8.5/10 based on taste and ease of preparation.
Terriyaki Salmon
Ingredients:
• 4 Salmon Fillets
• ¼ Tablespoons Green Onions, Slivered
Sauce:
• 1/3 cups Soy Sauce
• 1/3 cups brown Sugar
• 2 cloves garlic, crushed
• 1/3 cups Water
• 2 teaspoons Cornstarch
Instructions:
Heat grill on high heat. Spray grill with non-stick spray and cook salmon for 5 minutes. Turn salmon fillets over and cook for another 4-6 minutes until salmon is cooked through. Drizzle teriyaki sauce (see below) over salmon to your liking. Top off with green onion slivers. Enjoy!
Teriyaki Sauce:
In a medium pan add all the ingredients except water and corn starch. In a small cup, dissolve corn starch and water before adding to the sauce pan. Cook sauce on medium heat for 5 minutes, occasionally stirring. Serve immediately and store any leftovers in the refrigerator for future use.
I cooked our fillets on the our George Foreman grill while the sauce was thickening on the stove., the rice was in the rice cooker and the asparagus was in the oven.
This was a very elegant dinner for a worknight and we rated it an 8.5/10 based on taste and ease of preparation.
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