Teriyaki Salmon for Two
June 2nd, 2007
I love salmon. If it weren’t for the fear of mercury poisoning, I’d eat it several times a week. So I was thrilled when I found an easy recipe for salmon that my daughter and I both love. Honey & Soy Salmon Skewers from The Picky Eater section of First Meals by Annabel Karmel.
My only problem with the recipe is that when I want to make something quickly, it doesn’t always work out because you have to cut the salmon into cubes, prep the skewers by soaking them in cold water (and they still burn in the oven), and let it marinade for an hour. The cooking time is only 6 minutes, but the preparation can be a bit much if you’re short on time.
So, I modified the recipe a little bit to make the preparation time negligible.
Ingredients
1/2 lb salmon fillet
Marinade
1 Tbsp honey
1 Tbsp soy sauce
1 Tbsp sake
Mix together the ingredients for the marinade in a bowl. Put the salmon fillet in bowl making sure it is well coated. Put the bowl in the fridge and leave to marinade for about an hour.
Preheat the broiler—sometimes, I use a toaster oven—to high. Line a broiler pan with foil, and place the salmon fillet on the pan and cook for 6 minutes or more. You want the salmon to be moist on the inside. When it’s done, it will flake easily with a fork.
Take the salmon out of the oven out to rest for a minute while you prepare the teriyaki sauce. It will continue to cook a bit while it’s cooling.
Put the remaining marinade in a pan and simmer for a minute or so until reduced.
Divide the fillet into two portions. Serve the salmon with rice (or without) and spoon the reduced marinade over the salmon. You can put some rice in a child’s bowl and flake the salmon over the rice then spoon some of the marinade over the salmon.
Note:
At going on 2 years old, my daughter is starting to like more types of food, but it has always been difficult to find meat dishes that she likes. When she was a year old, I discovered that she liked finely chopped chicken disguised with mashed avocado and a drop of orange juice. After making the teriyaki salmon recipe, I realized that she also liked teriyaki chicken, and chicken from my salad that has a bit of vinaigrette on it. So, my next step is to try more recipes with marinades.
