teriyaki sauce and sesame oil in a large bowl. Add salmon and
irections. Drain.
Meanwhile, coat salmon in cornstarch. Heat 2 tbsp
Preheat the oven to 300\u00b0F. Lightly spray a roasting pan with cooking oil.
Place the salmon fillets in the baking pan. In a bowl, combine the teriyaki, vinegar, oil, ginger and garlic then pour over the fish. Bake, basting occasionally, for 25-30 mins, until the flesh begins to flake.
Serve the salmon on a bed of spinach drizzled with any remaining marinade or with extra teriyaki sauce.
Place the salmon and teriyaki marinade in a shallow dish; turn to coat. Cover and refrigerate for 30 mins.
Preheat the broiler to high. Place the salmon on a foil-lined baking pan, discarding the remaining marinade. Broil for 5-6 mins, turning once, until lightly browned.
For the salad, whisk mayonnaise, lemon juice, soy sauce, sesame oil and wasabi paste in a small bowl. Place the edamame, avocado, green onion and pea shoots in a large bowl. Add the dressing and toss gently to combine. Serve the salmon with salad and lemon wedges.
Set aside.
Mix the salmon and teriyaki sauce together. Heat the
Remove the skin from the salmon by slicing it with a
~Salmon~.
Dip salmon in soy sauce, then the
50\u00b0F.
Place the salmon on a foil covered baking
Soak cedar plank for about 2 hours.
Marinate salmon for 2 hours in Yoshido's gourmet sauce or Kikkoman teriyaki sauce.
Heat grill to medium heat, leaving the center burner off.
Close grill and cook for about 10 minutes or until the meat flakes easily with a fork.
Top with a drizzle of gourmet or teriyaki sauce, chopped green onions and sesame seeds.
Enjoy!
Oh and if you get the chance, please tell me how you like it!
In a large ziploc bag, marinate salmon in teriyaki at least 4 hours, or overnight.
Preheat grill on high.
Place salmon meat side down on grill for 3 minutes.
Rotate 1/4 turn (don't flip), cook 3 minutes.
Flip so skin side is now down.
Brush with honey.
Cook 6 minutes, or until no longer pink.
220C, fan 200c. Mix the teriyaki sauce, honey, garlic, and ginger
imes the size of the salmon with olive-oil spray.
eavy drizzle of Spicy Hawaiian Teriyaki sauce.
To make the
Combine orange juice, ginger, onion, teriyaki, lime juice, and garlic, and mix well.
Marinate salmon in mixture for at least 3 hours.
Grill or broil salmon.
While salmon is cooking, strain solids from the remaining marinade, and heat in a small saucepan.
Bring the marinade to a boil and cook 5-10 minutes.
Spoon the sauce over the salmon and serve.
Combine marinade ingredients in a large bowl, mix well.
Put salmon fillets into a large ziploc bag and pour marinade over them.
Refridgerate for 6 hours.
Drain and bbq or broil the fillets over medium high heat, skin side down for 5 to 10 minutes, depending on thickness.
Preheat broiler.
Place salmon fillets on rack in broiling pan.
In cup mix teriyaki sauce, ginger root and sesame oil. Brush mixture over salmon fillets.
Broil salmon 3 to 5 inches from source of heat, without turning until fish flakes easily when tested with a fork, about 10 minutes.
Garnish with parsley sprigs.
Makes 4 main dish servings.
In a large bowl, combine salmon, bread crumbs, garlic, orange juice, and teriyaki sauce.
Stir in eggs and mix until combined.
Shape mixture into 6 patties.
Heat oven to 375F.
In nonstick skillet, heat oil over medium heat.
Add patties and cook 2 minutes.
Turn patties over and cook 1 minute more.
Transfer to baking sheet and place in oven.
Bake 10 minutes.
Serve with a bowl of teriyaki sauce for dipping.
Marinade the salmon in the teriyaki, sesame oil, ginger and pepper for an hour or so.
Place the chopped leeks on some foil, adding the salmon on top. roll the prawns in the sweet chilli sauce - place them on top of the salmon and pour the remaining chilli sauce over the top. Seal the parcels up gently and not too tight.
Place in the oven at 180c for approx 15 minutes.
Serve with stuffed or jacket potatoes salads and crusty bread.
br>PLACE salmon steaks in a shallow dish. Combine teriyaki sauce, honey
In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.