Teriyaki Salmon

Hi! I realize I have been a bit absent for a while and I hope some of you have noticed as well! (I like to think I’m not the only one reading this blog). Turns out, moving to a new city, starting a new job, making new friends, and helping start a new church are all, well, new and time consuming. Time consuming in the best sense, of course. Our lives have been jammed packed with meeting people and we’ve loved every minute of it! So while, yes, I’m still cooking, documenting meals has been a bit on the back burner, although the food hasn’t (ha). Actually, I’ve been doing quite a bit of cooking as I am responsible for our church dinners that we do every Sunday evening. We started with about 20 people and are now up to 40+ people, so needless to say, it’s a large, but fun task. I’ve enjoyed thinking up delicious but inexpensive meals to prepare for a crowd like italian sausage and creamy basil pasta, my mom’s white chicken chili, nana’s homemade macaroni and cheese, and desserts including multiple versions of rice crispy treats (think reese’s puffs and froot-loops), cupcake brownies, and sopapilla cheesecake.

Today, however, I’m just cooking for my husband and I, so I’d like to introduce to you my mama’s absolutely delicious and tasty Teriyaki Salmon. This salmon recipe is a family favorite as my mom used to make it every Monday night for a few years. The salmon soaks up a tangy sweet marinade which can later be boiled to make a sauce for serving. Served with cous-cous and roasted asparagus this is a must make for company, family, or just an evening meal. It’s the kind of meal that looks and feels special but is relatively simple to make and inexpensive, especially if you find salmon on sale.

This is also a great recipe to try for beginning fish lovers as salmon is not too fishy, has no bones, and the marinade flavors it beautifully. Please enjoy and be on the look out for more consistent Newly Bread updates!

Teriyaki Salmon with Roasted Asparagus and Cous-Cous

from my mom

Ingredients:

1.5 lbs fresh Atlantic Salmon

1 bunch asparagus

1 box of cous-cous with seasoning packet (I like the Near East brand)

2 tablespoons olive oil

sprinkle of sea salt

1 teaspoon garlic powder

1/3 cup orange juice

1/3 cup soy sauce

1/4 cup dry white wine, optional

2 Tablespoons vegetable oil

1 teaspoon ground ginger

1 teaspoon dry mustard

1 teaspoon lemon juice

pinch sugar

1 garlic clove, minced

1/2 teaspoon black pepper
To Make:

Rinse the asparagus well and chop off the ends. Put on a baking pan or shallow dish and cover with 2 teaspoons olive oil, garlic powder, and sea salt. Bake at 450 degrees for 10-15 minutes to your desired crisp-ness.

Prepare cous-cous according to the package instructions.

Combine orange juice, soy sauce, wine, oil, ginger, mustard, lemon juice, sugar, garlic and pepper in a shallow dish or large zip top plastic bag, add salmon. Cover or seal and chill 30 minutes or longer, turning once. Remove salmon from marinade, reserving marinade. Place salmon in a 9 X 13-inch pan. Bake at 450 degrees for 10 minutes or until fish flakes easily with a fork. Bring reserved marinade to a boil in a small saucepan, reduce heat to low and cook for 6 to 8 minutes. Serve marinade over salmon, cous-cous, and asparagus! You can also through in a chunk of fresh bread as you’ll want to sop up as much sauce as possible! Enjoy!

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3 Comments on “Teriyaki Salmon”

  1. Eva Pearl says:

    Happy to see a new post! Looks delish.

  2. […] Grilled Teriyaki Chicken  The longer you marinate the chicken, the more flavorful and tender it will be! The whole day or even over night is the best way to go. As you’ll see, I used salmon for the original recipe, which is incredible as well. Make sure to boil the marinade rather than throwing it away so that you can use it for an incredible sauce over rice, cous cous or quinoa. You’ll need to bring it to a boil, then allow it to simmer for ten minutes since it was used with raw chicken. But after that, it’s safe to consume! My only change is that I used a Tablespoon of Dijon mustard instead of the white wine and ground mustard. The Dijon provides a similar flavor profile if you don’t have wine on hand! […]


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