STRAWBERRY-TERIYAKI GLAZED SALMON
I'm always up for a good salmon dinner, but this is the best recipe I've ever made. Strawberry jam might seem like a surprise in an Asian-inspired dish, but it makes a sweet-savory glaze that impresses everyone-even my boyfriend, who doesn't like fish. -Krystina Cahalan, Winter Park, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a small saucepan, combine jam, soy sauce, garlic and ginger; cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until mixture is reduced by half., Sprinkle salmon with salt and pepper. Place in an ungreased 15x10x1-in. baking pan. Broil 4-6 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork, brushing with 2 tablespoons jam mixture during the last 2 minutes of cooking. Just before serving, brush with remaining jam mixture.
Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 507mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
TERIYAKI-GLAZED SALMON PATTIES
These can be cooked indoors- or outdoors on the grill, just use a burger rack to get that smoky flavor!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 22m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan stir together soy sauce, sugar and brown sugar together over medium heat, stirring well, until sugars dissolve; add ginger root, garlic, wine, and pineapple juice, and mix well.
- Bring mixture to a boil; reduce heat and simmer for 10 minutes.
- Mix together 2 tablespoons of cold water with the cornstarch and whisk into soy mixture.
- Stir and cook until mixture thickens; stir in sesame oil; set aside and keep warm.
- Combine salmon, breadcrumbs, green onion, green pepper, egg whites, and 3 tablespoons of the sauce until well combined.
- Form mixture into 4-5 patties.
- Spray skillet with cooking spray and heat over medium heat.
- Place patties in skillet and cook, 2-4 minutes per side, or until golden brown.
- To serve, place on plate with some of the sauce on patty, or serve patty on bun with sauce,"burger-style".
SALMON TERIYAKI
This is a staple recipe in my house. My pantry is always stocked with the basics like soy and mirin. If you don't have sake on hand, feel free to sub it out for sherry or white wine. Teri means "glaze" or "sauce" and yaki means "grill." Traditionally a piece of fish would be grilled over hardwood charcoal and then glazed with a luscious sauce that's sweet, salty and very savory. This version would be a Japanese home-cook version where all the work is done in one pan. I'm a believer that you can make better sauces than store bought. This teriyaki sauce recipe can be multiplied, shaken together in a bottle and held in the fridge until ready to use.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the teriyaki sauce: Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisk about 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly. Set it aside to use on the salmon and store any leftovers in the refrigerator.
- For the fish: Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper. Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
- Cook the other side for another minute. Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce. Tilt the pan around a few times and turn the fish until it's well coated with the sauce.
- To serve, cut the baby bok choy into quarters and arrange on a platter. Place the salmon over top and drizzle with the sauce from the pan. Sprinkle the toasted sesame seeds and scallions over the salmon. Serve with rice on the side.
TERIYAKI GLAZED SALMON
I recreated this from a dinner I had at Perkins one night.It's a lemon peppered filet that is then glazed with teriyaki sauce (so yummy!!!) This recipe is for the fresh salmon version-but I'll include my "cheaters version"using frozen filets-for those nights you want salmon-but don't have much time.The Glaze really "makes" this dish.
Provided by mamacancook
Categories < 30 Mins
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Season the salmon with the lemon pepper seasoning (honestly-I do not measure-I just shake on the seasoning)Cut salmon into serving portions.
- Hint:Remove skin if you prefer(which I do) but skin can be left on-just season both sides and cook top side down first(display side).
- Place salmon in heated pan (I use medium -high heat to start,then go down to medium)-with a small amount of olive oil.
- If leaving the skin on-place fish in the pan skin side up.
- Cook until flesh becomes flaky,forming a crust from the olive oil and seasoning.
- Flip and cook few minutes more until desired doness.
- Pour prepared teriyaki sauce over filets in the last few minutes to warm.
- Serve with your favorite seasoned rice and a nice salad.
- Cheaters method:.
- I just purchase Gordon's frozen Lemon Butter salmon filets-heat according to direction (i do cheat and use the microwave method as stated on the box).
- Pour on some teriyaki sauce-warm and serve.
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