Recipe: Teriyaki & Black Garlic Salmon

Recipe: Teriyaki & Black Garlic Salmon

  • posted on: August 22, 2020
  • posted by: Kari Fetrow
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Hey there folks! Kari here.

I took a much needed break and didn’t bring you any fresh recipes this last week. I think I hit that quarantine cooking stagnancy I’ve heard so much about. That’s why I’m going to share my super easy “I don’t want to cook” salmon with you. It is extremely flavorful and seriously takes minimal effort (5-10 minutes of prep total that includes making the rice and broccoli!!!), but you will still feel like you are winning when it comes to getting a nutritious meal on the table.  Broccoli is in season right now and very tasty and full of flavor.

Teriyaki & Black Garlic Salmon
serves 4

Ingredients
1 lb. Lummi Island Salmon, descaled and patted dry
2 cloves black garlic, mashed
1-2 tbsp dark soy sauce (I use Pearl River Bridge brand from Uwajimaya)
1/2 cup teriyaki sauce (I make a big batch and keep in my fridge, recipe below)
1 small onion, sliced into thin circles, optional
Pinch of salt & pepper

Directions
Preheat your oven to 400 (convection if you have it). Start by descaling and patting you fish dry. Then place it into a 3 x 9″ baking dish and rub the dark soy sauce and the black garlic all over the salmon. Then pour the teriyaki sauce over the fish and place a sliced onion on top. Place the baking dish in the oven for 20 minutes. Then switch to a high broil and spoon some of the teriyaki sauce on top of the onions and cook for an additional 3-5 minutes, depending on how dark you want your onions.

Serve with steamed rice and broccoli. Your kids will then praise you as being the all knowing kitchen God/Goddess/Person that you are and you can begin to work yourself out of that pesky cooking stagnancy feeling.

Bonus Recipe: Teriyaki Sauce
recipe from princessbamboo.com
makes 1.5 cups 

Ingredients
1 c soy sauce
1/2 c mirin
3 tbsp sugar
2-3 stalks green onion, green part only
a shaving of ginger skin

Directions
Put all ingredients into a sauce pan. Simmer for 5 minutes. Strain and keep in the fridge for up to 3 months. 

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