Teriyaki Salmon

Name: Teriyaki Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Japanese, Asian
Ingredients: 1 teaspoons freshly ground black pepper, divided; 454 grams brussels sprouts, halved if large; 1 Tbsp canola oil, divided; 1 teaspoon dark sesame oil; 4 teaspoons chopped garlic, divided; 1 teaspoon grated ginger; 1 Tbsp honey; 1 Tbsp rice vinegar; 680 grams salmon fillets (about; 1 teaspoons salt, divided; 227 grams shiitake mushrooms, thickly sliced; 2 Tbsps low-sodium teriyaki sauce

Teriyaki Salmon might be just the Japanese recipe you are searching for. This gluten free, dairy free, and pescatarian recipe serves 6. One portion of this dish contains approximately 26g of protein, 11g of fat, and It works well as a pretty expensive main course. Head to the store and pick up sesame oil, ginger, teriyaki sauce, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Position rack in middle of oven; heat oven to 450°F. In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and sesame oil.

Ingredients you will need

Teriyaki Sauce

Sesame Oil

Vinegar

Garlic

Ginger

Honey

Equipment you will use

Bowl

Oven

Place salmon in a shallow dish; sprinkle with 1 1/2 tablespoon teriyaki mixture; marinate 15 minutes. In a second bowl, toss brussels sprouts with 1 1/2 teaspoon garlic, 1/2 tablespoon canola oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray.

Ingredients you will need

Brussels Sprouts

Cooking Spray

Black Pepper

Canola Oil

Garlic

Salmon

Salt

Equipment you will use

Bowl

Frying Pan

Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes. In second bowl, toss mushrooms with remaining 1/2 tablespoon canola oil, 1 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Move brussels sprouts to center of pan; top with salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just cooked through, 8 to 10 minutes. Top salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.

Ingredients you will need

Brussels Sprouts

Black Pepper

Canola Oil

Mushrooms

Garlic

Salmon

Spread

Salt

Equipment you will use

Bowl

Frying Pan

Self

Equipment

Bowl

Oven

Frying Pan

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 454grams

brussels sprouts, halved if large 1Tbsp

canola oil, divided 1teaspoon

dark sesame oil 4teaspoons

chopped garlic, divided 1teaspoon

grated ginger 1Tbsp

honey 1Tbsp

rice vinegar 680grams

salmon fillets (about 1teaspoons

salt, divided 227grams

shiitake mushrooms, thickly sliced 2Tbsps

low-sodium teriyaki sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.