Wednesday, January 24, 2007

Teriyaki Salmon

This easy and delicious teriyaki recipe uses ginger and fresh orange juice to add zip to broiled salmon. The dish is just as good with shrimp -- just be sure to cut back on the cooking time.

Servings: 4


1 cup soy sauce

Juice and zest of 2 oranges

3 tablespoons brown sugar

4 garlic cloves, peeled and left whole

1 tablespoon finely chopped fresh ginger

1 tablespoon white sesame seeds

4 skinless salmon fillets (about 6 ounces each), preferably center cut


Combine the soy sauce, orange juice and zest, brown sugar, garlic and ginger in a medium saucepan. Bring to a boil over high heat and simmer slowly until reduced by half or syrupy, about 15 minutes. Remove from the heat, stir in the sesame seeds and cool. Transfer to a baking dish, add the salmon, turn to coat and marinate for 1 hour.

Prepare an outdoor grill or preheat the broiler. If cooking outdoors, spray the grill with nonstick cooking spray. Grill the salmon over high heat, or broil, turning once, until the flesh is slightly charred, about 4 minutes per side. Brush the fish with the remaining teriyaki sauce as it cooks. The fish will be medium-rare to medium.

Credit: Blue Ginger: East Meets West Cooking with Ming Tsai

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