Sunday, October 28, 2012

Teriyaki Salmon Recipe

This teriyaki salmon recipe is one of my "quick and easy" dishes.  In the time it takes you to steam some rice to go along with it, you will have your teriyaki sauce made and your salmon broiled.

Teriyaki Salmon Recipe

In a small bowl, whisk together:

1 Tbsp +1 tsp gluten-free tamari
1 tsp rice vinegar
2 tsp sugar
1 Tbsp kirin (rice wine)

When the sugar is mostly dissolved, take a taste of the sauce.  It should taste balanced out between the salty, sweet, and sour.  It will sort of "sing" on your tongue.  If it seems out of balance, try adjusting with the ingredient that's lacking.  When you have the sauce how you want it, add any or all of these optional items:

1 tsp sesame oil
1 tsp hot chili oil
1/2 clove minced garlic
1/2 tsp minced ginger or ginger powder

Put the on a broiler-safe dish:

1 pound salmon fillet, cut into single portions

I use my cast-iron grill.  Baste the salmon with some of the teriyaki sauce and place in the top rack of the oven.  Turn the oven on to a low broil (high broil will cook it too fast and make it tough).  Let it cook for about five minutes, then baste the salmon with more teriyaki sauce.  Keep basting the salmon every few minutes until it's done.  Serve with steamed rice and sauteed vegetables, or your favorite side.