Wednesday, July 14, 2010
Grilled Salmon With Homemade Teriyaki Sauce And Grilled Scallions
With temperatures heating up all over the country, who wants to heat up their kitchen making dinner? Enter the grill. I love using mine, not only because my house lacks air conditioning, but also because it's a delicious and healthy way to cook a variety of foods from fish to bison to vegetables.
Having just come off an eating out bonanza in Japan, I've been dying for some clean, healthy home-cooked meals. So while suffering from extreme jet lag, I snapped up some lovely wild king salmon steaks at Whole Foods and carted them home along with some scallions, broccoli and russet potatoes.
Usually I buy based on quality of ingredients with only a loose idea of how I'll prepare the food and then I wait for inspiration to strike. Well, it did last night, and I decided to grill the fish and glaze it with a homemade teriyaki sauce (a sweet soy sauce). I also grilled up some scallions and served the fish along with steamed broccoli and baked potatoes topped with lemon juice and pimenton.
This was the perfect welcome home dinner - easy, healthy and delicious. Even better, I have some leftover salmon that I'll eat for lunch over an arugula, tomato and cucumber salad. Now if only I could get over this jet lag and get some sleep...
Serves 2 people
Cooking time 30 minutes
2 salmon steaks
bunch of scallions
2 tablespoons olive oil
salt and pepper
1/2 cup soy sauce
2 tablespoons sesame oil
juice and zest of 1 lemon
2 tablespoons honey
2 tablespoons fresh ginger, minced or 1 teaspoon ground ginger
1/2 cup scallions, chopped
2 teaspoons garlic, peeled and minced
2 teaspoon sesame seeds
pinch of cayenne pepper
Preheat the grill.
Meanwhile, to make the teriayki sauce, whisk together all of the ingredients. Set aside. The teriyaki sauce may be made up to two days in advance and refrigerated.
Brush the salmon and scallions with olive oil and sprinkle with salt and pepper. Once the grill is hot, place the salmon steaks and scallions on the grill. Cook the fish over high heat for a few minutes, then flip and move to a cooler part of the grill to finish cooking. Brush with the teriyaki sauce to glaze the fish. Remove the fish from heat once it's cooked through and beginning to flake. Likewise, remove the scallions once they are tender.
To serve, place the salmon steaks on plates and top with a few grilled scallions. Drizzle with a little teriyaki sauce. Enjoy!
Source For Ingredients
wild king salmon steaks, organic scallions, raw honey, organic soy sauce, sesame seeds, sesame oil, cayenne pepper, organic lemon, organic olive oil and organic garlic from Whole Foods
Pinot noir and salmon are a classic pairing, so with this meal, Kuzak popped a bottle of Anthill Farms 2008 Anderson Valley Pinot Noir. This is their lower priced offering, but it didn't taste like it! We loved this bottle from one of our favorite producers. It was bursting with cherry flavor, spice and structures. It's an exceptionally food friendly wine that complimented our meal without overtaking it.
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