March 30

Salmon Teriyaki and Leftover Edo Sushi

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• Salmon Steak Teriyaki [View Recipe]

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  Ingredients

  • 3/4 pound salmon (defrosted in fridge)
  • 1/4 cup soy sauce
  • 1 tablespoon ginger (minced)
  • 2 tablespoons sherry
  • 1/2 tablespoon sugar
  • 2 cloves garlic (minced)
  • 1 teaspoon oil (canola)
  • black pepper (freshly ground)

  Instructions

  We begin by rinsing the salmon steaks and placing them in a resealable plastic bag. There are a lot of little bones in the salmon steaks, but we do not bother to try and remove them here, we'll just be careful.

  In a 1-cup glass measuring cup, we combine the soy sauce, ginger, sherry, sugar, and garlic for the marinade. We stir well and pour over the salmon steaks. We seal and refrigerate on a plate for about 30 minutes.

  We heat our nonstick pan with the canola oil over medium heat. We remove the salmon from the bag, pat dry with paper towels, and sprinkle freshly ground black pepper on each side. When the pan is hot enough, we add the salmon and cook for about 4 minutes on the first side. We flip over with tongs and cook for another 3-4 minutes. We want the salmon just cooked through.

• Leftover Edo Sushi
• Edamame