Teriyaki Rice Paper Salmon Baked Food

TERIYAKI BAKED SALMON RECIPE

Steps:

• In a small bowl, add the soy sauce, brown sugar, vinegar, corn starch, garlic, and pepper. Whisk until the sugar and corn starch is dissolved.
• Place the salmon in a sealable food storage bag. Add half of the soy sauce mixture to the bag. Seal the bag. Move the salmon around in the bag until it is well coated in sauce. Place the bag in the refrigerator to marinate for a minimum of 30 minutes, or up to 2 hours.*
• Preheat oven to 400 degrees F. Spray a baking dish with cooking spray.
• Place the salmon in the baking dish skin side down, if applicable (discard the used marinade). Cook for 12-15 minutes, until the salmon is flakey when pressed with a fork. The cooking time will depend on the thickness of the salmon fillets.
• As the salmon cooks, make the glaze. Add the remaining soy sauce mixture to a small sauce pot. Bring the liquid to a boil, then reduce to a simmer. Simmer for 3-4 minutes, until the sauce has reduced and thickened. Remove from the heat.
• Brush the cooked salmon with the teriyaki glaze. Optional: Serve sprinkled with sesame seeds and green onions.

TERIYAKI SALMON

Steps:

• Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
• Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.

STICKY TERIYAKI SALMON RICE

Steps:

• Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
• Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water - 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
• Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
• Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.

BAKED TERIYAKI SALMON

Steps:

• If using previously frozen salmon, let defrost in the fridge overnight.
• Preheat the oven to 400 degrees Fahrenheit.
• Prep the teriyaki sauce.
• Lightly oil the bottom of a baking dish to prevent any sticking.
• Add the salmon, skin side down, with half of the teriyaki sauce. I like to use silicone brushes to spread it evenly on top.
• If you're hungry and can't bother to let it marinate (I've been there!) then go ahead and pop it in the oven. Otherwise, allow the salmon to marinate for about 20 minutes to let it absorb some of the sauce.
• Bake for 12-18 minutes (uncovered), depending on your preference and how thick the salmon fillets are.
• Check them at 12 minutes, they should easily flake with a fork and slide right off the skin. The color should be even throughout.
• Drizzle with the remaining teriyaki sauce, reserving some for rice or steamed veggies as desired.
• Sprinkle with sesame seeds, red pepper flakes and chopped scallions and enjoy!

BAKED TERIYAKI SALMON

Steps:

• Preheat oven to 400 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
• In a small bowl, whisk brown sugar, soy sauce, oil, vinegar, garlic and ginger. Make sure sugar dissolves completely. Divide marinade into 2 bowls - 2/3 and 1/3 of it.
• Place salmon skin side down on prepared baking sheet and brush with 1/3rd of marinade.
• Bake for 15 minutes for wild salmon or thin farmed salmon slices, and for 20 minutes for farmed salmon and thicker/wider slices. Check with a fork after 15 minutes - if salmon flakes easily, it is done. Do not overcook!
• While salmon is cooking, add 2/3 marinade to a small pot with and cook for a few minutes, until thickened and bubbly. You can always add 1 tbsp extra brown sugar in case you "lost" some undissolved sugar for brushing uncooked salmon.
• Remove salmon from the oven, brush with teriyaki glaze, sprinkle with green onion and sesame seeds.
• I like to serve salmon with Instant Pot brown rice or Instant Pot quinoa as a healthy side. And to make dinner really quick, I just parboil broccoli or make roasted asparagus.

TERIYAKI SALMON BOWLS

Steps:

• Add ingredients for teriyaki sauce to a small bowl and whisk together until combined.
• In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.
• Preheat oven to 425ºF and lightly grease a baking sheet or line with parchment paper.
• Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half. Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 15-20 minutes.
• Cook or reheat rice while the salmon and broccoli are baking.
• Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.

TERIYAKI RICE

Steps:

• Place the first seven ingredients in a large saucepan, and bring to a boil.
• Stir in the rice.
• Cover and simmer for 20-25 minutes.

TERIYAKI RICE PAPER SALMON (BAKED)

Steps:

• Preheat the oven to 180°C.
• In a large dish, combine lime juice, soya sauce, rice vinegar, garlic, sugar and 2/3 of the coriander.
• Cut the salmon into medium sized pieces (small enough to wrap in a rice paper wrapper) and place in the marinade. Cover for ten minutes and turn over, so both sides are well coated. Remove the pieces of salmon and reserve the marinade in a separate bowl.
• In a large bowl of very hot water, soak the rice paper wrappers one by one until soft (less than 20 seconds for each).
• Place one on a large, flat, clean surface (e.g. a chopping board) and put a small sprig of coriander in the centre, followed by a piece of salmon and a small spoon of the marinade. Bring the edges of the rice paper to the middle of the salmon to form a parcel and place, coriander side up, in a greased baking dish. Repeat with the remaining rice wrappers and salmon.
• Place in the oven for around 20 minutes, slightly less if you don't like it completely baked through, or until the salmon is a light pink through the paper.
• Serve with selected sides.

BAKED TERIYAKI SALMON RECIPE

Steps:

• Gather the ingredients.
• Place your salmon fillets in a large bowl. In another one, whisk together the soy sauce, brown sugar, garlic powder, ginger powder, and cornstarch in a bowl.
• Add the marinade to the salmon and allow it to sit for at least 20 minutes in the refrigerator. You can marinate overnight if you want to.
• Preheat the oven to 350 F. Place the salmon fillets on a parchment paper-lined baking sheet. Reserve the leftover marinade. Bake them in the oven for 15 to 20 minutes or until cooked through.
• While the salmon is baking, place the rest of the marinade in a small saucepan and cook on medium heat until it has thickened. Add water if it gets too thick.
• Remove the salmon fillets from the oven and spread the reduced marinade over the top of each piece.
• Top the salmon with the sesame seeds and chopped scallions and serve with hot white rice or noodles.