Recipe is from Shara! (Which she learned from her mama: Sue Liou!) I didn't end up making rice with this meal, but realized as I was eating it, that would've been genius (I mean, it's teriyaki - duh. How's I miss that?) I did pair it with a nice green salad though and for all the strong teriyaki flavor, a mild salad was a nice companion, so I'd recommend that.
Ingredients - Serves: 2
- 2 Salmon fillets
- 1 bag broccoli-wokly (this is pre-cut & washed broccoli in a bag; makes life so much easier)
- Rice - however much you want, probably 1/2c to 1c
- Teriyaki Sauce - enough to marinate salmon
Directions - 24 Hours before
- PRE-NOTE: To be fair, Shara recommends how to make one's own teriyaki sauce, however I already head some, so I opted to use that instead. (Shara - will you add teriyaki sauce instructions in the comments??)
- The day prior, marinate the salmon in your teriyaki sauce. The sauce should cover at least half the salmon (that is, it doesn't need to be completed covered in marinade).
- If you really want to save yourself some time, you could make your rice the day before too. (But obvs, you don't have to.)
Directions - Eating Day
- If you haven't made your rice already, now's the time.
- Turn the oven to Broil and make sure you have a rack on the lowest or second to lowest spot. (It's counter-intuitive, but that's how you get the flaky salmon texture. I didn't quite get the awesome crispiness on the top, but it was delish!)
- Spray a glass baking pan with Pam. Place salmon in center of pan. Fill remaining pan space with broccoli. Cover broccoli with remaining teriyaki marinade. (See pic to the right.)
- Place on low rack with oven set to Broil until salmon is cooked through and broccoli is bright green (and a little singed!) Depending on how thick your salmon is this will be anywhere between 5 and 12 minutes. Just keep a nose on it - if you can smell it, it's probably nearly done!
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