Sunday, March 23, 2014

Teriyaki Salmon and Rice

Teriyaki Salmon

This salmon dish never gets old, and it is my husband's favorite.  A little goes a long way, especially the thicker the salmon.

  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 tablespoons honey
  • 2 salmon filets

  • In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Marinade overnight if desired.  Grill in a hot pan over high heat. Turn after 2-3 minutes. Sear and then cook to desired doneness.
Serve with rice and veggies, we like edamame.

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