Teriyaki Salmon

by Laura

As I have written before, I am intimidated by seafood. I've eased my way in, starting with shrimp (but they have legs so they don't really count). I keep reading how salmon is really great for you so decided I should try to weave it into my repertoire. One of the reasons I have been hesitant to cook seafood is that I think, more than other meats, fish needs to be of a very high quality or you are in trouble. I bought this salmon at CostCo and it tasted great (and I have 6 more servings in the freezer).

IMG_0123.JPG

Teriyaki Salmon

adapted from Self via Epicurious

Ingredients

IMG_0125.JPG

1.25 lbs salmon cut into 4 filets

1/3 cup low sodium soy sauce

2 tbsp honey

2 tbsp rice vinegar

2 cloves garlic, minced

3 tsp minced or grated fresh ginger root (I love ginger but if you aren't a fan, you might want to reduce this to 2)

2 tsp sesame oil

Heat oven to 450 degrees. Combine all marinade ingredients and whisk well. Place salmon on an oven safe baking dish and cover with about half of the marinade. Let sit for 15-30 minutes.  Bake until salmon is cooked through - about 15 minutes for mine (but they were thick so check after 10). Use extra sauce to top rice and vegetables.

Served with over rice with roasted brussels sprouts and mushrooms as suggested by Self

Served with over rice with roasted brussels sprouts and mushrooms as suggested by Self