Thursday, September 23, 2010

Teriyaki Ginger-Glazed Salmon

One of the best use for teriyaki sauce, I find, is to use it as a sweet glaze for salmon. The glaze that I use, combines teriyaki sauce, ginger, orange (juice and rind) plus a spoonful of sugar. To prepare the glaze, start off by sauteing some chopped fresh ginger in a small pot. When you start smelling the fragrance of the cooked ginger, add 1 cup of teriyaki sauce, 1/2 cup of orange juice and 1 teaspoon of sugar to the pot. Bring to a simmer and stir to mix everything thoroughly. Reduce the liquid slightly and let it sit to cool down. The consistency should be thicker than regular teriyaki.

Next, season the salmon with salt and pepper and do a quick pan-fry until the surface of the salmon crusts up a little. The fish doesn't have to cook all the way. We can finish it up in the oven. Brush the teriyaki glaze onto the salmon and sprinkle with some sesame seeds. Place the fish in the oven at 350F for about 5 minutes or until almost cooked all the way. Turn the broiler on in the oven and place the salmon under the heating element until it starts to sizzle. Remove and you are done.

For side dishes, I chose to go with stir-fried green beans and carrots and top off the dish with some fresh crunchy bean sprouts. Finish it off by decorating the plate with the leftover teriyaki glaze.

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