Description
Teriyaki salmon is simple, quick and delicious. The sauce can be made in advance or right before cooking the fish. This recipe makes a great weeknight meal.
Ingredients
- ½ dashes Brown Sugar, Packed
- ½ cups Rice Wine Vinegar
- ½ cups Soy Sauce
- 1 piece (1-inch Size) Ginger, Peeled, Sliced And Smashed
- 2 pounds Salmon
- ½ dashes Brown Sugar, Packed
- ½ cups Rice Wine Vinegar
- ½ cups Soy Sauce
- 1 piece (1-inch Size) Ginger, Peeled, Sliced And Smashed
- 2 pounds Salmon
Preparation
Heat oven to 400ºF.
Combine brown sugar, vinegar, soy sauce, and ginger in a small pan. Bring to a boil and immediately reduce heat to medium.
Cook for 10 – 15 minutes until sauce is reduced and thickened. Remove from heat. (Note: Sauce can be made in advance.)
Brush salmon with the sauce and sear on both sides in a hot oven-proof pan. Transfer to the oven and cook for 5 to 10 minutes, depending on how thick your fillet is.
Tip: To make this gluten-free, substitute soy sauce with gluten-free tamari.
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