September 18

Salmon Teriyaki and Grammy

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• Lemon Salmon Teriyaki [View Recipe]

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  Ingredients

  • 1.250 pounds salmon (rinsed and skin removed)
  • 1 tablespoon sesame seeds
  • .25 cup soy sauce
  • .5 tablespoon sugar
  • 2 teaspoons ginger (peeled, minced)
  • 2 cloves garlic (minced)
  • 4 teaspoons lemon juice (fresh squeezed)
  • oil

  Instructions

  We begin by preheating the oven to 375 degrees. In a 1-cup glass measuring cup, we combine the soy sauce, sugar, garlic, ginger, and lemon juice. We cut the rinsed and patted dry salmon into 4 portions, place them in a resealable plastic bag and pour on the marinade. We seal the bag and refrigerate on a plate for about 30 minutes.

  We place the sesame seeds in one layer on a parchment-lined cookie sheet and put in the preheated oven. We bake for just a couple of minutes. We want the seeds fragrant but not burned!

  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, when the pan is hot enough, we add the salmon and cook for about 2 minutes on the first side. We flip over with tongs and cook for another 2 minutes. We place the pan into the oven and cook for a few more minutes. We want the salmon just cooked through.

  Meanwhile, we pour the marinade into a pot and boil for a few minutes to be served on top of the salmon.

  When the salmon is cooked, we remove the pieces to a plate, pour the teriyaki sauce on top, and sprinkle with the sesame seeds.

• Edamame
• Stir-fry soba noodles
• Ginger Apple Crisps [View Recipe]

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  Ingredients

  • 3 medium apples
  • 1 tablespoon brown sugar
  • cinnamon
  • 1 teaspoon orange juice (fresh squeezed)
  • 1 package fillo
  • 1-2 tablespoons ginger

  Instructions

  We start by pre-heating the oven to 350 degrees while we prepare the apples. We cut each apple into 4 pieces around the core. We peel each piece and then chop into small pieces. We put the apples into a medium pot, discarding the cores. We sprinkle with some brown sugar (this is going to be to taste depending on the apples so adjust accordingly) and cinnamon and pour on the orange juice. We cook over medium-low heat, for about 15 minutes, stirring occasionally.

  When the apples are tender and tasty, we pour them into a bowl and cover with parchment paper.

  We put the bought fillo shells onto a parchment-lined cookie sheet and bake from the frozen state for about 6 minutes until crispy. We remove them from the oven and let cool for about 20 minutes (while we eat dinner).

  We fill the shells with the apples and top each one with candied ginger.