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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Salmon marinated in a sweet and tangy teriyaki sauce. Ingredients:
1 1/2 lbs salmon fillets, skin removed |
1/3 cup cornstarch |
1/4 cup olive oil |
1 dash sesame oil |
1/2 cup light soya sauce |
1/3 cup dry sherry |
1/4 cup packed brown sugar |
1 tablespoon liquid honey |
1 tablespoon lemon juice |
1 teaspoon grated gingerroot |
2 garlic cloves, minced |
1 green onion, minced |
Directions:
1. Cut salmon into 2 inch wide pieces. Place in a large shallow glass dish.
2. Combine teriyaki marinade and pour over fish. Cover with plastic wrap and refrigerate for up to four hours.
3. Place cornstarch in a shallow dish. Drain salmon, reserving marinade; pat dry.
4. Dredge salmon with cornstarch, shaking off excess.
5. In large heavy skillet, heat olive and sesame oils over medium heat; cook salmon, turning once, for 5 minutes per half inch thickness or until fish flaked easily with a fork. Remove to warm serving platter.
6. Drain fat from skillet. Increase heat to high and add reserved marinade. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
7. Pour into sauceboat and serve with salmon.
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