Eek! Saying it out loud makes it real. But I don't get it. Now, it's funny, because youngest will tell me that he likes salmon (he's a big lover of pretty much any "white" fish). He'll go so far as taking a bite or two of it when I make it. He'll smile and nod his head, eyebrows raised. But two bites is about as far as it ever goes. Apparently he likes it in moderation. So, let me put that another way:
I am the only person in my house who likes salmon in excess. I may even love it. Okay, I do.
They ignored me. Their loss.
I hope you won't ignore me, though. You don't want to miss out on making happy noises. Primal, gutteral happy noises.
yield: serves 4
Salmon-Honey Teriyaki
prep time: 1 hour and 5 MINScook time: 6 MINStotal time: 1 hours and 11 mins
Salmon coated in a sweet, sticky honey teriyaki glaze.
INGREDIENTS:
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons mirin (Japanese sweet rice wine)
- 3 tablespoons sake
- 2 tablespoons honey
- 4 (4 ounces each) skinless salmon fillets
- 2 teaspoons cooking oil
INSTRUCTIONS:
- Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
- Remove the salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side.
- Turn heat to low and pour in the reserved marinade. Spoon the simmering glaze over the top of the salmon fillets until you have a sticky, glossy glaze coating the fish, another 1 to 2 minutes; the glaze will bubble and thicken in the pan while you're spooning it over the salmon.
- Use a fish spatula to carefully lift the salmon out of the pan and onto a serving plate.
©All Roads Lead to the Kitchen. Adapted from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair
Created using The Recipes Generator
