Saturday, April 16, 2016

Spicy Salmon With Teriyaki Pan Sauce

-2 pieces of salmon
-1/2 c. soy sauce
-2 large cloves garlic, pressed
-1/4 c. brown sugar
-sugar (opt)
-fresh ginger root, chopped or diced
-dash red pepper flakes
-1-2 tsp. veg./ olive oil
-dash garlic salt

We ate this dish when our kids were with their grands. I made it spicy this time, because it just sounded so good. And it was! So delicious, you guys. ;)

First, take your salmon out of the freezer, and place into a glass dish with water. Let it thaw overnight or for a day in the fridge.

When it is thawed, take it out and pat dry with a paper towel.
Dice your ginger root and press your garlic.
Start your sauce by adding 1/2 c. soy sauce to a small saucepan.
Add garlic and let it cook for about 2 min. or so.
Add 1/3 c. water and then your 1/4 c. brown sugar, or alternatively 1 1/2 tbsp. brown sugar and 1 tbsp. white sugar.
Cook down about 2-3 min., until sugar is completely dissolved in the water.
Strain chunks of ginger if there are any.

Set your sauce aside.

To cook the fish, add a bit of olive oil to a pan.
Put fish, skin side down, and without fully cooking it, let it get hot, 1-2 min. Meanwhile, coat the top side with soy sauce and a dash of garlic salt. Flip & cook 3-4 min.
Flip and cook again, 3-4 min. on the other side (the first side).

At the end, add your sauce, and heat until hot, but not bubbling.
If it boils in the pan, there is a risk that the sauce will burn. 
(That's why you should add it at the end.)

Serve with rice and steamed carrots.

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