Go to Dinner – Teriyaki Salmon & Sushi Rice

 

Let me first start off with an apology – it’s been almost a year since my last post, but I think this recipe is good enough to get both me and any readers who may still be following along interested again!  My boyfriend insisted that I post this because it is his absolute favorite, which is surprising because he is a meat-and-potatoes type and this recipe would appeal more to a girl on a wedding diet.  I’ve probably made this for him 20 times in the last 8 months and I get a big, smiling, full-bellied boy every time.

If you choose to make one thing from my blog , PLEASE make this. Seriously, unless you’re allergic to fish. There are NO tweaks needed and you don’t even have to be pro chef. Just follow the recipe, and your boyfriend/ roommate/ friends/ family will be happy campers I swear.

Salmon is my second favorite fish (behind grouper, which I sadly can’t find much of in DC – Florida girl problems). It’s so versatile, so hearty, and full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of your heart and brain.  My favorite way to make it is with sushi rice, shiitake mushrooms, and baby bok choy, but there are a few other options that pair well with the salmon centerpiece.

I look forward to consistent posts again and hope you all will let the poorlittlerichcook back into your lives! Below is the serving size for two people. I love serving this with sushi rice (just follow the box instructions) and your green of choice!

Ingredients

  • 2 Atlantic salmon filets – skin on: ($9.99 at Whole Foods)
  • 2 Tbsp hoisin sauce ($.50)
  • 2 Tbsp teriyaki sauce ($.50)
  • 2 Tbsp soy sauce ($.25)
  • 1/2 Tbsp white vinegar ($.25)
  • 2 tsp sesame oil ($.50)
  • 1/4 cup packed light brown sugar (.$20)
  • 2 garlic cloves, minced ($.25)
  • 2 tsp freshly grated ginger ($.25)

Total: $12.69

Instructions

Preheat oven to 400 degrees

Rinse and pat dry salmon filets.  Mix together all ingredients and place half of marinade in large ziplock or shallow bowl. Marinate salmon filets for 15-20 minutes at room temperature. Reserve other half of marinade

Bake salmon filets for 12-15 minutes. At the halfway point, heat the rest of marinade in small saucepan. Bring to boil, then simmer until thick. When salmon is finished, drizzle sauce on plated fish. Definitely serve this with sushi rice and a nice green like bok choy or broccoli!

 

 

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