Teriyaki Salmon Glaze (25 minutes)
Teriyaki salmon coating that is sweet, sticky, and kid-accommodating! No compelling reason to marinate implies this prepared teriyaki salmon formula is prepared in less than 25 minutes.
We eat salmon once per week, and I'm continually searching for better approaches to blend it up. Furthermore, here and there you just neeeeed a sweet, sticky coating that you can spoon over everything!
The present teriyaki salmon coating possesses all the necessary qualities. I adjusted it from my Crock Pot Teriyaki Chicken Recipe, and genuinely? I might be somewhat one-sided, however I believe it's WAY superior to anything locally acquired packaged teriyaki sauce.
Also try our recipe : Cast Iron Ribeye with Garlic Mushrooms ##garlic#iron#ribeye
Ingredients :
- 20 oz salmon (cut into 4 even-sized fillets)
- Teriyaki Sauce
- 1/4 cup reduced sodium soy sauce
- 3 tablespoons honey
- 3 tablespoons water
- 2 tablespoons mirin
- 1 clove garlic (minced)
- 1 teaspoon fresh ginger (minced; or 1/4 teaspoon powdered)
- Last 2-3 Minutes
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions :
- Heat oven to 425°F.
- Shake together all teriyaki sauce ingredients.
- Arrange salmon fillets in a 9 x 9 inch baking dish, and pour the teriyaki sauce over top. Gently flip the salmon to coat.
- Bake in the oven for 10 or so minutes (see * note), until salmon is *almost* baked through.
- Stir together the cornstarch & water, then drizzle over the salmon in the baking dish. Using tongs, gently 'stir' up the sauce so the cornstarch is evenly distributed.
- Return salmon to the oven for 2-3 more minutes until sauce is bubbly and thickened and salmon is cooked through.
Read more our recipe : Snappy + EASY MEXICAN SHRIMP SKILLET #mexicanfood
source : bit.ly/2OwcaQ7
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