Ingredients
4 salmon fillets, about 6 oz. each
1/2 cup soy sauce
1/4 packed brown sugar
1/4 cup cooking sherry
2 Tbsp vegetable oil
4 cloves garlic, minced
1 Tbsp peeled and minced ginger, OR 1 tsp dried ground ginger
green onions, chopped
Combine soy sauce, brown sugar, sherry, oil, garlic, and ginger in a blender to make the teriyaki sauce. Blend well. Pour into microwave-safe bowl or liquid measure cup. Microwave for 30 seconds until brown sugar dissolves. Stir. Then set aside for about 10 minutes to cool.
Place salmon fillets in a ziploc bag and pour in teriyaki sauce. Seal bag. Coat fillets with sauce and refrigerate to marinate for 1 hour.
Preheat oven to 450 degrees. Remove the salmon from the sauce and arrange the fillets skin-side down in a glass dish lined with foil.
Saute the green onions in a small frying pan with a little olive oil.
Pour remaining teriyaki sauce into a small saucepan. Bring to a boil, reduce the heat to medium and simmer 5 minutes, stirring to avoid burning. Spoon over the salmon and bake, basting once, for 10 - 13 minutes, or until fish is cooked to desired doneness.
WHen plating the fish, sprinkle the sauteed green onions on top.
Serve with white rice and edamame.
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