Friday, March 6, 2015
Salmon Teriyaki with Broccoli Slaw
This is a great new adaption of a recipe that we used the first time in January. We are trying to do more with bigger vegetable portions and fewer starch. We also discovered that we love broccoli slaw - it is a great and easy way to get more veggies in a meal. This recipe is adapted from my recipe for Chicken with Sesame Broccoli Slaw. And it is a great new dish for salmon - so that is good news. I love the way that this turned out and will definitely make it again.
Ingredients (Serves 3)
8 tbsp Soy sauce (lower-sodium if available)
3 tbsp Mirin
1 tbsp plus 1 tsp Ginger, minced
1 tbsp plus 1 tsp Garlic, minced
3 tsp Brown sugar
2 tbsp Olive oil, divided
3 (4-ounce) Salmon fillets (skinless - or remove skin)
1/2 tsp Kosher salt (adjust to taste)
1/4 tsp Black pepper (adjust to taste)
8 oz White mushrooms, sliced
1 Red bell pepper, seeded and sliced thinly
1 Green bell pepper, seeded and sliced thinly
1 (12-oz) bag Broccoli slaw mix
1 tsp Sesame seeds
1. Combine soy sauce, mirin, ginger, garlic, and brown sugar in a mixing bowl. Stir with a whisk.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the salmon with kosher salt and pepper. Add salmon to pan and pour one tbsp of soy sauce mixture atop each fillet. Cook 3 minutes. Flip the fillet, adding another tbsp of soy sauce mixture atop each fillet and cook for an additional 3 minutes. Remove from pan and place under foil to keep warm.
3. Add remaining 1 tbsp olive oil to the pan. Add mushrooms and bell peppers to pan; stir-fry 3 minutes. Add broccoli cole slaw to pan; stir-fry 2 minutes. Add remaining soy sauce mixture to the pan and cook for 1-2 minutes.
4. Serve a large portion of vegetables with one salmon fillet. Sprinkle sesame seeds over dish before serving.