Teriyaki Salmon is by far the most popular fish dish in my house. To try to jazz it up a little, I roasted it in the oven, added some fresh ginger and cilantro. This is a great dish if you want something easy.
Roasted salmon Teiryaki
2 servings
10.5 ounces salmon fillets
1 onion, thinley sliced
3/4 cup Terayki sauce
1/2 lemon. juice
1 tbsp honey
3 garlic cloves, crushed
1 tsp grated fresh ginger
2 tbsp sweet chili sauce
2 tbsp light soy
1 tbsp chopped cilantro
Steamed jasmine rice and vegetablesWhisk together teryaki sauce, lemonjuice, honey, garlic, ginger, sweet chili and soy in a small shallow dish. Add onion and salmon fillets. Stir gently so the fish gets covered with marinade. Cover with clingfilm and marinate in room temperature for 1/2 - 1 hour.
Preheat the oven to 375 F and cover a bakingsheet with foil. Fold the sides.
Cook the rice according too the packet instructions.
Remove the salmon fillets from the marinade and put them on the foil. Pour over 3/4 of the marinade and bake in the oven for 8-10 minutes. Fish should be pink in the center. Remove fish and sauce from the foil to a serving dish. Pour over the rest of the marinade. Serve with the steamed rice and vegetables.
2 servings
10.5 ounces salmon fillets
1 onion, thinley sliced
3/4 cup Terayki sauce
1/2 lemon. juice
1 tbsp honey
3 garlic cloves, crushed
1 tsp grated fresh ginger
2 tbsp sweet chili sauce
2 tbsp light soy
1 tbsp chopped cilantro
Steamed jasmine rice and vegetablesWhisk together teryaki sauce, lemonjuice, honey, garlic, ginger, sweet chili and soy in a small shallow dish. Add onion and salmon fillets. Stir gently so the fish gets covered with marinade. Cover with clingfilm and marinate in room temperature for 1/2 - 1 hour.
Preheat the oven to 375 F and cover a bakingsheet with foil. Fold the sides.
Cook the rice according too the packet instructions.
Remove the salmon fillets from the marinade and put them on the foil. Pour over 3/4 of the marinade and bake in the oven for 8-10 minutes. Fish should be pink in the center. Remove fish and sauce from the foil to a serving dish. Pour over the rest of the marinade. Serve with the steamed rice and vegetables.
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