March 08, 2003

teriyaki salmon

Wow! It's been a full week since I last attempted a post. Yeesh!
It's not that I have nothing to say; it's just that I've noticed that I can "write" whole essays in my head on a certain topic while at work, and by the time I get home I have no patience to put it all together again. *sigh* I'll try to do better.

But I did make some awesome teriyaki sauce for my baked salmon tonight!! And, unusually, actually thought to write down what I was doing so I could reproduce it! (Can't tell ya how many times I've made tasty treats and could never do it again. Damn culinary impulsion...)

I searched the web for some teriyaki sauce recipes and wrote several down. Then took some elements from that batch (based on what sounded good and what I had on hand) and came up with a plan. Put the plan into action; and found teriyaki salmon heaven!)

What'd I do? I took notes! So, here's the dope:

For the soy sauce; use one that ain't so dang salty. Lea & Perrins is too salty (their Worchestershire sauce had my blood pressure rising just from tasting it on my finger-tip). Kikkomon is better, but still border-line ('specially taste-wise). Check the label and compare mg of sodium on the nutrition info chart. De facto premium brands (meaning: expensive brands you may have never heard of sold in smallish bottles) are usually the best bets for quality taste. In this recipe I used Kikkomon Light (low sodium).

1 cup of Soy Sauce

3/4 cup light brown sugar (I used light because it's what I had. Might actually be better with regular; though you may need a sledge hammer to sift it...)

2 tsp jarred crushed garlic (because I didn't have the patience tonight to mince fresh garlic. If you want to chop yer own I'd suggest limiting it to one large clove or two small &/or medium cloves).

3 tbsp powdered ginger (I say powdered because I've always found fresh ginger to have a sharpness that overwhelms the tastiness; though, like garlic, the simmering may mute that to some extent.)

4 tbsp sesame oil

2 tbsp apple cider vinegar (I used Heinz Is there any other?)

4 tbs orange juice, freshly squeezed (strain out the pulp)

2 tbsp corn starch

1/2 cup water (more for a thinner consistency [*see below].)

Preheat the oven to 375 as you mix all the above ingredients together in a small sauce pan and bring 'em to a boil. After the sauce reaches a boil immediately lower the heat and let it simmer. STIR IT OFTEN!

When the oven is heated (and the sauce has been simmering 15 minutes or so [more if yer using fresh garlic and/or ginger, and not immediately baking it]), pour the sauce over the salmon steaks (I'm presuming you've already laid them out in a baking dish), and pop 'em in the oven. Let 'em bake for about 30 minutes.

Snatch the salmon from the oven and serve hot with the side dishes of yer choice (I made mushrooms and butter-slathered peas...I haven't learned to make miso soup yet).


Posted by Tuning Spork at March 8, 2003 08:26 PM
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