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Teriyaki salmon
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Fish, Japanese, Sauces & Dressings, Seafood, Teriyaki |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| | SAUCE | | 1 1/2
| tbsp | Ginger, minced | | 3
| tbsp | Brown Sugar | | 3
| tbsp | Vinegar | | 2
| tbsp | Dry Sherry | | 1/3
| cup | Soy sauce | | | SALMON | | 2
| | Salmon steaks | | 2
| | Carrots, cut in match stick | | 1
| med | Onion, sliced thin | | 1
| tbsp | Oil |
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Procedures:
| 1 | Bring sauce ingredients to a simmer in a small pan to dissolve sugar. | | 2 | Cool to room temperature. | | 3 | Place salmon steaks, single layer, in a 9" square pan. | | 4 | Cover with teriyaki sauce and marinate for 15 minutes. | | 5 | Blanch carrots and onions in boiling water for 2 minutes. | | 6 | Refresh in a bowl of ice water and drain. | | 7 | Preheat cast iron skillet over high heat with oil until hot but not smoking. | | 8 | Add salmon to skillet and reduce heat to medium and cook 2 ?minutes on each side, turning once until well browned. | | 9 | Transfer to warmed platter. | | 10 | Add vegetables to skillet and cook one minute. | | 11 | Add remaining teriyaki sauce and bring to a boil, stirring for 1 minutes until thickened. | | 12 | Spoon vegetables and sauce over salmon and garnish with scallions. |
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