Salmon is a go-to ingredient when it comes to cooking weeknight dinners, fast. I bought mirin for the first time to make it (recipe is similar but uses minced garlic and ginger) and I’m absolutely going to stock up on sake so I can cook your Japanese recipes. About this recipe: A delicious sticky glaze is brushed on top of salmon fillets before they are baked in the oven.
To Serve Cold: Transfer salmon to refrigerator uncovered and allow it to chill completely. Stir together cooked rice with a little lime juice (and zest, if you’d like.) Serve the salmon over the rice, spooning on extra sauce. I have made 2 different variations of your recipe, and my girls (wife and 2 little ones) absolutely love it. Even the 1 yr old loved the teriyaki salmon !
Can’t wait until pureed stage(only 4 days post lap RNY) the Baked Ricotta sounds AWESOME! Using the fiber-rich whole grain quinoa helps keep this protein-packed, low-carb recipe part of a diabetes meal plan. Typically the local store will stock salmon fillets, but if they get in the whole salmon and cut it themselves ask for steaks cut about an inch thick.
I stopped eating salmon, because I couldn’t find a simple but delicious go-to recipe. However, next time I’ll definitely stay away from using parchment — the direct heat was too much for it. Despite the burnt paper, the broiled filets not only came out very well, but beautiful too!
When cooking salmon on the grill, keep a spray bottle of water handy for any flare-ups. Preheat the oven to 425°F: Heat the oven to 425°F with a rack placed in the middle. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center.