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Recipe: Salmon Teriyaki
Ingredients:
0.6 lbs salmon per person, cut doesn't matter
olive oil
teriyaki sauce
basalmic vinegarette
other spices/sauces to taste (soy sauce, lemon juice, rosemary, lemon pepper salt, garlic, onion powder)
Coat bottom of pan with around 1/5 tbs of olive oil. Put on heat on med-low and put the fish atop it - if your piece has a skin side, start with that down as the first part down is most likely to stick and you'll least miss the skin. Pour around 1 tbs each of teriyaki and basalmic vinegarette over the salmon. Keep the heat low enough that the sauces are NOT boiling. Flip after around 5 minutes with a spatula (careful, as it cooks it will tend to fall apart), and liberally recoat with sauces - you can spoon up what's in there, or add more sauces to taste. I usually add the other sauces and dry spices after this first flip.
Continue flipping every 5 minutes or so while you prepare side dishes - I recommend basmati rice and corn. Add more sauces if it dries up, boils off, or if it starts to stick. You'll probably need to cook it around 20 minutes total, make sure you keep turning the flame down as time goes on so you don't overcook it. Poke it after a couple flips to see how it's cooking, and drizzle more sauce into the poked areas.
Enjoy!
0.6 lbs salmon per person, cut doesn't matter
olive oil
teriyaki sauce
basalmic vinegarette
other spices/sauces to taste (soy sauce, lemon juice, rosemary, lemon pepper salt, garlic, onion powder)
Coat bottom of pan with around 1/5 tbs of olive oil. Put on heat on med-low and put the fish atop it - if your piece has a skin side, start with that down as the first part down is most likely to stick and you'll least miss the skin. Pour around 1 tbs each of teriyaki and basalmic vinegarette over the salmon. Keep the heat low enough that the sauces are NOT boiling. Flip after around 5 minutes with a spatula (careful, as it cooks it will tend to fall apart), and liberally recoat with sauces - you can spoon up what's in there, or add more sauces to taste. I usually add the other sauces and dry spices after this first flip.
Continue flipping every 5 minutes or so while you prepare side dishes - I recommend basmati rice and corn. Add more sauces if it dries up, boils off, or if it starts to stick. You'll probably need to cook it around 20 minutes total, make sure you keep turning the flame down as time goes on so you don't overcook it. Poke it after a couple flips to see how it's cooking, and drizzle more sauce into the poked areas.
Enjoy!