Monday, January 16, 2012

Teriyaki Salmon

Wild Salmon, Brown/Wild Rice, Roasted Broccoli, and Maitake Mushrooms
This Teriyaki sauce recipe has been in my family for a while. I remember a very kind family friend giving us their recipe after we'd been at their house for dinner, and all of us loved it so much. Growing up, my Mom would make this sauce almost every time we made salmon. It's not nearly as sweet as the store-bought teriyaki, so I much prefer it on fish!

Wild Salmon marinating in the Teriyaki Sauce
The longer the fish can marinate, the better it will taste, so make the sauce as far in advance as you can. No more than 24 hours, but try to let it sit at least an hour before cooking. When it's time to cook the fish, scrape off as much of the sauce as possible so it doesn't burn during cooking, then cook the fish your favorite way: grill, bake, or in a pan on the stove. I like to bake salmon in my toaster oven (325 for about 10 minutes, depending on thickness) and serve it with brown rice, as this allows me to scoop up even more of the yummy sauce!

Teriyaki Sauce:
1/2C Dry Sherry
1/4C Soy Sauce
2T Extra Virgin Olive Oil
1T Brown Sugar
1t Flour
1/2t Dry Mustard

-Boil all ingredients in medium-sized pot, whisking to avoid clumps.
-Once mixture has reached a boil, reduce heat and simmer for 3 minutes.
-Let cool
-Pour mixture over fish, let marinate as long as possible.
-When it's time to cook the fish, scrape off the sauce and pour it back into the pot.
-Cook fish however you'd like (grill, bake, pan saute, etc.), and bring the sauce to a boil.
-Serve sauce alongside the meal, or just pour on top!

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